Flourless Mexican Chocolate Cake

2 sticks unsalted butter – cut into pieces plus more for preparing the pan
8 ounces semi-sweet chocolate chips (1 ½ cups)
1 ¼ cups sugar
1 cup sifted unsweetened cocoa powder
6 large eggs
1 teaspoon quality vanilla extract
1 tablespoon dried instant espresso (or coffee) crystals (both do the trick)
Pinch salt
½ teaspoon ancho chili powder
½ teaspoon cinnamon

Preheat oven to 350 degrees. Butter the bottom and sides of a 9 inch springform pan. Shape a piece of parchment paper into the entire pan, pressing it against the sides. (It's OK if you have extra, no need to trim the parchment).

Melt butter and chocolate chips together on top of a double boiler. Meanwhile, in a separate bowl mix together the sugar, cocoa powder, instant espresso or coffee, salt, ancho chili powder and cinnamon. When the butter and chocolate are completely melted and smooth add it to dry mixture. Incorporate it all together and then add the eggs and vanilla and mix well. Pour batter into prepared pan.

Bake for 45 minutes. Let cool in pan for about 10 minutes or so then finish cooling on a rack (or not, I often just let it cool in the pan).

You can top the cake with Cinnamon Whipped Cream or serve it by itself.


Cinnamon Whipped Cream

1 cup heavy whipping cream
½ teaspoon cinnamon
2 teaspoons sugar

Whip cream, sugar and cinnamon together until thick and stiff but not dry.