Mocha Chile Chocolate Torte
Ingredients
- 9 ounces good-quality dark chocolate, finely chopped
- 8 ounces unsalted butter
- 1½ cups granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons espresso powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne
- ⅛ teaspoon ground black pepper
- 7 large eggs
- Powdered sugar, or cacao mixed with cinnamon, for dusting
Instructions
- Preheat oven to 375°F. Butter a 9-inch cake pan and line the bottom with parchment paper. Butter the paper. Melt the chocolate and butter together in a double boiler until just about completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, salt, vanilla, espresso, cinnamon, ginger, cardamom, cloves, cayenne and black pepper, then let cool for a few minutes. Whisk in eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to whisk until the batter becomes thick and glossy. Pour batter into prepared pan. Bake in the center of oven 35 to 40 minutes, until the torte jiggles just slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure it does not overbake. Let cool in the pan for at least 30 minutes, then unmold onto a serving plate. Dust with powdered sugar or some cocoa powder mixed with cinnamon. Cut into wedges and serve with whipped cream. Store any leftovers in the refrigerator.
