Spicy Flourless Chocolate Cake

Well, it’s almost February. So it’s almost Valentine’s Day which means I have an excuse to decorate this cake in pink and marshmallows and sprinkles. Underneath all the glitz this cake happens to be very, very dark and chocolatey with the warm heat of cinnamon and cayenne pepper. The spicy ganache and the mascarpone cream perfectly complement the cake.

Ingredients: Cake

2 and 1/4 cup dark chocolate chips

3/4 cup unsalted butter

5 large eggs, cold

1 cup granulated sugar

1 teaspoons vanilla extract

2 tablespoon water

1/4 teaspoon salt

1/4 cup unsweetened natural cocoa powder

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Spicy Ganache

9 ounces dark chocolate, chopped

1 cup heavy cream

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Mascarpone Whipped Cream

8 ounces mascarpone cheese

1 cup heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Recipe: Cake

Preheat the oven to 300F. Grease a 9″ round springform pan and line it with parchment paper. Dust with cocoa powder.

Melt the chocolate and butter in a medium metal bowl set in a skillet of simmering water, stirring until smooth.

Remove bowl from heat and let cool slightly.

Combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.

Gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.

Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, about 40 minutes. Don’t overcook. Let cool in the pan on a rack for 30 min.

If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.

Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.

Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.

Spicy Ganache

Put chopped chocolate into a medium bowl.

In a saucepan bring the cream and spices to a simmer then pour over the chocolate.

Let stand for a minute before whisking until smooth.

Mascarpone Whipped Cream

Beat all ingredients together on medium-high speed until thick but fluffy.

Enjoy!

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Chocolate Silk Pie with Mascarpone Whipped Cream

This pie is delicious. Absolutely delicious. And as far as pies go, really super easy. The graham cracker crust is  super good, the chocolate filling is creamy and rich, and the mascarpone whipped cream is sweet and fluffy. Perfect for anytime.

Ingredients: Graham Cracker Crust (from here)

1 and 1/2 cups graham cracker crumbs (about 9 graham crackers)

1/4 cup brown sugar

1/2 teaspoon cinnamon

7 tablespoons unsalted butter, melted

Chocolate Pie Filling  (from here)

1 can (12 ounces) evaporated milk

2 large egg yolks

2 cups semi-sweet chocolate chips

Mascarpone Whipped Cream

1 cup heavy whipping cream

1/2 cup mascarpone cheese

2 tablespoons sugar

1/2 teaspoon vanilla extract

Recipe: Graham Cracker Crust

Preheat oven to 325F.

Crush the graham crackers in a food processor.

Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.

Bake crust for 8-10 minutes, or until it just starts to brown.

Chocolate Pie Filling

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat and stir in the chocolate chips until completely melted and mixture is smooth.

Pour into crust and refrigerate for at least 3 hours before serving.

Mascarpone Whipped Cream

Beat all ingredients together until soft peaks form. Spread smoothly on pie.

Enjoy!