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Red Chile And Cinnamon Chocolate Cake Recipe
Adapted from "Cooking with Colorado's Greatest Chefs," Westcliffe Publishers, Inc., 1995
1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
10 oz (280 g) high-quality bittersweet chocolate bits
1+1/2 tsp (8 ml) ground cinnamon
1 tsp (5 ml) mild red chili powder
5 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla
In a medium saucepan bring the cream and butter to a boil. Remove from the heat and stir in the chocolate, cinnamon, and chili powder, stirring until the chocolate is completely melted. Place the eggs, sugar,
and vanilla in a small bowl set over a large pot full of simmering water, and whip until the egg mixture is warm to the touch. Remove from the warm water bath and whip until tripled in volume. Whisk one
fourth of the egg mixture into the chocolate mixture until well blended. Gently fold in the remaining egg mixture until well blended. Pour the batter into a greased and floured 8" (20 cm) square cake pan.
Bake in the center of a preheated 350°F (180°C) oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Serves 6 to 8.
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