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 salted caramel gelato. It was a hit with all our guests, even the children!
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Flourless Bittersweet Chocolate Chili Cake
8 oz. 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
1/2 cup sugar
your favorite salted caramel gelato
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.