Cholula® Chipotle Hot Sauce is the perfect ingredient to complement the rich, chocolatey flavour of this almost-flourless cake. Dusted with a quick mix of chipotle chili powder and icing sugar, it’s all the right amounts of sweet, spice, and everything nice.
10 min
PREP TIME
50 min
COOK TIME
11
INGREDIENTS
Servings: 8
INGREDIENTS
- 2 tbsp (40 mL) Cholula® Chipotle Hot Sauce
- 280 g 60-70% cocoa chocolate, broken into pieces
- 235 g unsalted butter, cubed
- 1 tsp chipotle chili powder (optional)
- 5 large eggs
- 1 cup caster sugar
- ⅓ cup plain flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp chipotle chili powder, for dusting
- 2 tbsp icing sugar, sifted, for dusting
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 160°C. Butter and flour a 25 cm spring form pan.
- 2 Mix chocolate and butter in a large microwave-safe bowl. Microwave on HIGH for 40 seconds, or just until mixture begins to melt. Stir; continue heating for 10 seconds at a time until chocolate and butter are almost completely melted. Remove from microwave and stir mixture to melt completely.
- 3 Stir in Chipotle Hot Sauce and 1 teaspoon of the chipotle chili powder. Set aside to cool slightly.
- 4 Beat eggs and sugar in another large bowl until well combined and starting to thicken. Sift flour, baking powder, and salt into bowl. Stir until mixed. Gently stir in the melted chocolate mixture. Pour batter into prepared pan.
- 5 Bake about 50-55 minutes, or until a toothpick inserted in the centre comes out mostly clean. Cool completely in the pan on a wire rack. Use a sharp knife to loosen cake from sides of pan before removing.
-
6
In a small bowl, mix icing sugar and remaining chipotle chili powder. Gently sift over top of cake before serving.
Tips:
• This cake can be made 1-2 days ahead. It keeps well when covered with foil and stored at room temperature.
