Chile Chocolate Torte w/Cinnamon Whipped Cream

Photo by Michele H.
Adapted from bhg.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • Nonstick cooking spray

  • All-purpose flour

  • 1

    cup whole blanched almonds

  • 2

    tablespoons granulated sugar

  • 2

    tablespoons all-purpose flour

  • 1

    pound Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped

  • 3

    ounces semisweet chocolate, coarsely chopped

  • 1

    cup butter

  • 6

    egg yolks

  • 1/4

    cup strong brewed coffee, cooled

  • 1

    teaspoon vanilla

  • 1/4

    teaspoon almond extract

  • 1/8

    teaspoon salt

  • 1/2

    teaspoon chipotle chili powder or 1/4 tsp. cayenne pepper (optional)

  • 1/2

    teaspoon ground cinnamon (divided use)

  • 6

    egg whites

  • 1/4

    cup granulated sugar

  • 1

    cup whipping cream

  • 1/4

    cup powdered sugar

  • Whole blanched, unblanched or candied almonds

  • Crushed chipotle chile pepper (optional)

Directions

Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper.

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