Best 4 Chocolate Ancho Chile Flourless Cake Recipes

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Indulge in a symphony of flavors with our flourless chocolate ancho chile cake, a culinary masterpiece that tantalizes the taste buds with its rich, decadent texture and a hint of subtle heat. This gluten-free delight is crafted with the finest dark chocolate, allowing its luxurious flavor to take center stage. The addition of ancho chile powder introduces a touch of warmth and smokiness, creating a captivating harmony of sweet and spicy.

Accompanying the flourless chocolate ancho chile cake are two equally enticing recipes that further explore the versatility of chocolate and chiles. The chocolate-ancho chile cupcakes offer a delightful bite-sized treat, perfect for parties or as a sweet ending to a meal. These cupcakes boast a moist, tender crumb and a luscious chocolate ganache frosting, while the subtle heat of ancho chile adds a touch of intrigue.

Completing the trio of recipes is the chocolate-ancho chile ice cream, a creamy and refreshing dessert that is sure to become a favorite. This ice cream combines the richness of chocolate with the smoky warmth of ancho chile, resulting in a unique and captivating flavor profile. The smooth and velvety texture makes it an irresistible treat, perfect for any occasion.

These three recipes offer a delectable journey into the world of chocolate and chiles, showcasing their versatility and ability to create a range of tantalizing desserts. Whether you prefer a rich and decadent cake, bite-sized cupcakes, or a creamy and refreshing ice cream, these recipes have something for every chocolate lover. Embark on a culinary adventure and experience the harmonious blend of sweet, spicy, and smoky flavors that will leave you craving more.

Let's cook with our recipes!

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan
8 ounces bittersweet chocolate (not chips), chopped
3/4 cup sugar
1/3 cup unsweetened cocoa powder, plus more for dusting the cake
1/4 teaspoon fine salt
6 large eggs, separated
Whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
  • Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
  • Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

CHOCOLATE-CHILE CAKE



Chocolate-Chile Cake image

Provided by Daisy Martinez

Categories     dessert

Time 9h30m

Yield 12 generous or 16 smaller servings

Number Of Ingredients 9

1 cup espresso
1 packed cup dark brown sugar
3 cinnamon sticks
1 teaspoon ground cayenne pepper
3 sticks (12 ounces) unsalted butter, cubed
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
8 large eggs, beaten
Cinnamon ice cream and raspberries, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
  • In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
  • Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
  • Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
  • Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

FLOURLESS CHOCOLATE ANCHO CAKE



Flourless Chocolate Ancho Cake image

It sounds like something you might order at a nice restaurant. But this Flourless Chocolate Ancho Cake can (and should!) be made in your kitchen.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 12 servings

Number Of Ingredients 8

2 Tbsp. ground ancho chile
2 tsp. sugar
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2 cup butter
1/2 cup sugar
6 eggs, separated
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat Oven to 350°F.
  • Lightly spray bottom and sides of 9-inch springform pan with cooking spray; dust sides of pan with 2 tsp. sugar. Set aside.
  • Place chocolate and butter in large microwaveable bowl. Microwave on HIGH 1-1/2 min., stirring every 30 sec., or until completely melted. Stir in 1/2 cup sugar. Add egg yolks, one at a time, stirring well after each addition. Stir in sour cream and ground ancho pepper; set aside. Beat egg whites in medium bowl with electric mixer on high speed 1 to 2 min. or until soft peaks form. Gently stir egg whites into chocolate mixture, in 3 batches, with rubber spatula. Spoon batter into prepared pan.
  • Bake 35 min. or until wooden toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 min. Remove from pan to rack. Cool completely. Serve cake slices topped with 1 Tbsp. whipped topping.

Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 135 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE CHILE CAKE



Chocolate Chile Cake image

Make and share this Chocolate Chile Cake recipe from Food.com.

Provided by Elmotoo

Categories     Dessert

Time 1h5m

Yield 1 9inch layer cake

Number Of Ingredients 21

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 cup cake flour, plus
2 tablespoons cake flour (not self-rising)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened non-alkalized cocoa powder
2 cups water
2 tablespoons ancho red chili powder or 2 tablespoons new mexico chile powder
1 tablespoon vanilla extract
1 cup unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs, at room temperature
3/4 cup unsalted butter
3/4 cup unsweetened non-alkalized cocoa powder
6 tablespoons buttermilk
1 1/2 lbs confectioners' sugar
1 1/2 tablespoons Bourbon
3 tablespoons vanilla extract
1 1/2 cups chopped walnuts

Steps:

  • For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
  • Lightly dust the sides of the pans with flour, tapping out the excess.
  • For best results, use a mixer with a wire whip attachment.
  • Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
  • In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
  • Remove the pan from the heat and stir in the vanilla.
  • Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
  • The mixture should be grainy.
  • Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
  • Add the eggs on at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
  • Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes.
  • Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
  • Let sit until completely cool before frosting.
  • For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
  • Stir in the buttermilk.
  • Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
  • Stir in the bourbon and vanilla.
  • The frosting should stiffen as it cools.
  • When it has reached a spreadable consistency, assemble the cake.
  • If necessary, trim the tops of the cakes so they are level.
  • Place one of the cake layers onto a 9-inch round cardboard cake circle.
  • Spread 1 cup of the chilled frosting over the cake layer.
  • Sprinkle 1 cup of the chopped walnuts over the frosting.
  • Place the second layer of the cake onto the frosted base.
  • Use the remaining frosting to cover the top and sides of the cake.
  • Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
  • To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of the cake. Look for chocolate with a cocoa content of at least 70%.
  • Make sure the butter and chocolate are melted together smoothly. If there are any lumps, the cake will not be smooth.
  • Do not overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath. This will help to prevent the cake from cracking.
  • Let the cake cool completely before serving. This will allow the flavors to meld and the cake to set.

Conclusion:

This chocolate ancho chile flourless cake is a delicious and unique dessert that is perfect for any occasion. The combination of chocolate and ancho chile is unexpected but works perfectly together. The cake is rich, moist, and has a slight kick of heat. It is sure to impress your guests.

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