I wanted to spice up things up for our entry into the Scharffen Berger Chocolate Adventure Contest, as well as for a dinner party so I made this Flourless Bittersweet Chocolate Chili Cake with Salted Caramel Gelato.  I used my go-to flourless chocolate cake and  substituted warm wintery spices with dried chilies, that I ground up in a coffee grinder (I keep one just for spices).  To help cool down the spicy chilies I served this cake with a salted caramel gelato.  It was a hit with all our guests, even the children!

Chili chocolate flourless cake with caramel gelato 1209

Flourless Bittersweet Chocolate Chili Cake

Serves 8


8 oz. scharffen berger bittersweet chocolate, melted and cooled

1 stick of good quality unsalted butter

1/4 – 1/2 teaspoon ground chilis, depending on the heat you want

4 eggs

1/2 cup sugar

your favorite salted caramel gelato

How To:

Preheat oven to 350.

Creme the butter until light and fluffy.

Add the sugar and mix just to incorporate.

Add the eggs one at a time until combined.

Mix in the chocolate and chili.

Pour into a lightly buttered pan, I like to use a tart pan with a removable bottom.

Bake for 25 minutes.

Let cool for about 10 minutes before removing from pan.





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