Friday, May 27, 2016

Flourless Mexican Hot Chocolate Cake

I've been making a lot of cakes lately... and I kind of like it. Getting back to my baking roots. I'm really into baking simple, wholesome, pretty cakes right now. I'm also having a lot of fun playing around with different flavors: adding a little spice here, using fresh berries and herbs, infusing butter...

The idea for this cake came from watching Chocolat for the very first time, recently. Can I just say, I want her job! Well... the making and eating of all the chocolate goodies. Not so much dealing with all the drama of the people around her. Oh, and I'll take Johnny Depp too, thanks. Anyway, thank goodness I had a bar of dark chocolate nearby during the movie or I probably would not have made it through without drowning in my own drool. Now, if you've seen the movie you might remember a certain spicy hot chocolate. Yes, that one. This was what inspired the flavors in this cake. And here is how you can make it:

Flourless Mexican Hot Chocolate Cake
Adapted from King Arthur Flour

1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1 to 2 teaspoons espresso powder
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

Chocolate Chile Ganache

1 cup semisweet or bittersweet chocolate chips
1/2 cup almond milk (you can also use heavy cream or regular milk)
2 tsp. cinnamon
2 tsp. cocoa chile spice 

  1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
  2. To make the cake: Put the chocolate and butter in a heat safe bowl and place over a pan partially filled with water. Make sure that the bowl does not touch the water directly. Heat over low heat until the water simmers and gently melts the butter and chocolate. Stir until smooth, and remove from heat. 
  3. Stir in the sugar, espresso powder, and vanilla.  
  4. Add the eggs, one at a time, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  5. Spoon the batter into the prepared pan.
  6. Bake the cake for 25 minutes; the top will have formed a thin crust.
  7. Remove it from the oven, and cool it in the pan for 5 minutes.
  8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. Don't worry if the edges crumble a bit. Allow the cake to cool completely before glazing.
  9. To make the glaze: Pour the milk in a small sauce pan and heat until it is very hot, but not simmering. Remove from heat, add the chocolate and stir until the chocolate melts and the mixture is completely smooth. Stir in the cinnamon and cocoa chile until smooth. 
  10. Spoon the glaze over the cake. Allow the glaze to set for several hours before serving. 

This cake is very dense and semi-sweet. Don't let the cocoa chile scare you! This cake is not spicy, it just really helps to bring out the flavors and add depth to the chocolate. 

Now, go watch Chocolat!


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