Mexican Chocolate Cake with Cayenne and Cinnamon
Prep Time: 20 minutes
Cook Time: 40-45 minutes
I love the subtle spicy flavor of this cake. A man in one of my classes called it a “sultry” flavor. I agree. You can glaze it with a shiny, thick chocolate glaze or simply dust it with confectioners’ sugar.
The cake can be made, and assembled, one day ahead. Store at room temperature, covered with a cake dome.
Preheat oven to 350°F. Butter 9-inch springform pan.
Place chocolate and butter in a microwave safe bowl; heat on 50% power for 2 minutes. Stir until chocolate is melted and smooth. Stir in cinnamon and cayenne pepper. Cool to lukewarm, stirring often.
In the bowl of an electric mixer, beat egg yolks with half the sugar until mixture is very thick and pale, about 3 minutes.
Fold lukewarm chocolate mixture into yolk mixture, and then fold in vanilla extract.
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
Gently fold whites into chocolate mixture. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 40-45 minutes. Cool cake in pan on rack (cake will fall).
Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Optional glaze: Place cream and corn syrup in a microwave safe container; heat on 50% power until mixture is very hot but not boiling, about 1½ minutes. Pour over chopped chocolate; whisk until melted and smooth.
Assembly: Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour.
Garnish with a dollop of sweetened whipped cream mixed with a pinch of cinnamon and chocolate shavings or curls. Serve at room temperature.
12 ounces bittersweet chocolate, chopped
¾ cup (1½ sticks) unsalted butter, cut into pieces
1¾ teaspoons cinnamon
½ teaspoon cayenne pepper
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract
½ cup heavy cream
½ cup dark corn syrup
9 ounces bittersweet chocolate, finely chopped
Sweetened whipped cream mixed with a pinch of cinnamon
Chocolate shavings or curls
to you by Amy Tobin
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