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Rich Flourless Chocolate Ancho Cake
Dense, fudgy, and impossibly rich, this flourless chocolate cake hides a warm secret. We've infused the batter with ancho chile powder for an earthy heat that cuts right through the sweetness of the semisweet chocolate. Baking it in a water bath guarantees a silky texture that melts on your tongue. It's an elegant dessert that looks impressive but doesn't require a culinary degree to pull off. Serve it chilled or at room temperature with a handful of fresh berries to brighten the plate.
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
- 1Preheat the oven to 350°F (177°C). Mix the cocoa powder and 1 teaspoon of the ancho chile powder in a small bowl.
- 2Grease a 9-inch (23 cm) springform pan with 1 tablespoon (14 g) of butter. Dust the inside with the cocoa and chile mixture, tapping out any extra powder. Wrap the outside of the pan tightly with aluminum foil to waterproof it for the water bath.
- 3Melt the semisweet chocolate in a double boiler over medium-high heat, stirring frequently until smooth. Remove from the heat, then stir in the remaining 1 teaspoon of ancho chile powder and the remaining 7 ounces (198 g) of butter until completely melted and uniform.
- 4Whisk the eggs and sugar together in a large bowl. Slowly fold the egg mixture into the melted chocolate until fully incorporated. Don't rush this step, as gentle folding keeps the batter smooth and dense.
- 5Pour the batter into the prepared springform pan and cover the top tightly with foil. Place the springform pan inside a large roasting pan, then pour 2 inches (5 cm) of hot water into the roasting pan to create a gentle, even cooking environment.
- 6Bake for 1 hour. Carefully remove the cake pan from the water bath and let it cool completely before slicing.
Notes
- Garnish: Serve slices chilled or at room temperature with fresh berries to balance the rich chocolate.
- Storage: Keep the cake tightly wrapped in the fridge for up to 5 days. It gets even fudgier the next day.
- Tip: For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.