Chocolate-Chile Cake

Name: Chocolate-Chile Cake
Prep time: 9 h 30 min
Cook time: 9 h 30 min
Total time: 9 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 3 cinnamon sticks; 237 milliliters packed cup dark brown sugar; 8 larges eggs, beaten; 237 milliliters espresso; 1 teaspoon ground cayenne pepper; 12 servings Cinnamon ice cream and raspberries, for serving; 340 grams semisweet chocolate; 340 grams sticks unsalted butter, cubed; 113 grams unsweetened chocolate

Chocolate-Chile Cake is a gluten free and fodmap friendly recipe with 12 servings. One serving contains 666 calories, 9g of protein, and 49g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up semisweet chocolate, ground cayenne pepper, espresso, and a few other things to make it today. From preparation to the plate, this recipe takes around 9 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Cinnamon Stick