If you’re looking for one of those desserts that just about everyone loves, look no further than this Spicy Flourless Chocolate Cake. It can be served at a romantic dinner for two or for a dinner party with friends. It’s easy to make and it’s also versatile: drizzle it with caramel as I did here, or serve with a scoop of ice cream or sorbet, top with whipped cream, fresh fruit, sweetened sour cream, or simply dust with powdered sugar…you get the idea.
You can balance the spiciness the rosewater whipped cream (not shown in photo; recipe below). I add just a touch of cayenne, so the cake won’t be overly spicy. But if spice and chocolate isn’t your thing, you may omit the cayenne.
The chocolate can make all the difference…use a high-quality chocolate, though in a pinch any will do. Some people add a tablespoon of coffee or espresso to make the chocolate taste even richer, but I leave it out. I love adding vanilla and cardamom to give it some extra flavor.
Preheat oven to 375°F. Butter an 8-inch round free-form pan. I used a removable bottom baking pan. In a double boiler, over medium heat, melt chocolate with butter and stir until combined. Remove from heat and whisk in the granulated sugar and vanilla. Whisk in the eggs until combined. Add the cocoa powder, cayenne, and cardamom (optional) and continue to mix. Pour the batter into the pan and cook for 20 minutes. Remove from hear and let cool. Dust with powdered sugar and serve with whipped cream, ice cream—or whatever you like (see above for ideas).
Use an immersion blend to blend 1 cup of whipping cream, 2 teaspoons of powdered sugar and 1/8 teaspoon of rosewater. Blend until desired consistency.