Flourless Chocolate Ancho Cake

Ingredients

• 1 tbsp (7 g) cocoa powder
• 2 tsp (5 g) ancho chile powder
• 7 oz (198 g) unsalted butter, cut into large chunks, at room temperature plus 1 tbsp (14 g) for the pan
• 1½ cups (270 g) good-quality semisweet chocolate
• 5 large eggs, at room temperature
• 1 cup (192 g) sugar

Instructions

1. 1Prepare fresh fruit to use as an optional garnish for the finished dessert.
2. 2Set the oven to 350°F (177°C).
3. 3Mix the cocoa powder and one teaspoon of the ancho chile powder in a small bowl.
4. 4Grease a 9-inch (23 cm) springform pan using one tablespoon (14 g) of butter. Coat the inside with the cocoa and chile mixture, tapping out any extra powder.
5. 5Cover the exterior of the springform pan tightly with aluminum foil to prepare it for a water bath.
6. 6Melt the semisweet chocolate in a double boiler over medium-high heat, stirring frequently until smooth.
7. 7Add the remaining teaspoon of ancho chile powder and the rest of the butter to the warm chocolate. Stir until the butter melts completely and the mixture is uniform.
8. 8Take the chocolate mixture off the heat.
9. 9Whisk the eggs and sugar together in a large bowl. Gradually fold this egg mixture into the melted chocolate until fully incorporated.
10. 10Transfer the batter to the prepared springform pan and seal the top tightly with foil. Set the cake pan inside a large roasting pan and add two inches (5 cm) of water to the roasting pan.
11. 11Bake for one hour. Take the cake pan out of the water bath and let it cool entirely.
12. 12Cut the cooled cake into slices and serve with fresh fruit.

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