A rainy day in May.
I have the house to myself, spending the night with a glass of wine, a girly movie and chocolate cake.
This is a great cake, I grabbed it off Silk Road's website months ago. I love making it to share with my mom, not only because it's gluten free - it's a great cake all round.
Served with freshly made whipped cream (add a splash of vanilla extract for an extra little something).
1 cup butter
8 oz dark or bittersweet chocolate, roughly chopped
1/4 cup cocoa powder
3 Tablespoons Silk Road's Ground Ancho Chiles
1/4 teaspoon salt (only if you are using unsalted butter)
6 large eggs
1 cup sugar, divided
Preheat oven to 350 degrees F. Lightly butter the sides of a 9inch springform pan, line the bottom with parchment, and butter that as well.
Melt chocolate and butter in a double boiler over med high heat.
Whisk in cocoa powder, ground chiles and salt.
In two bowls, separate eggs whites and egg yolks.
Whisk 1/2 cup sugar into eggs yolks until creamy, whisk in melted chocolate.
Whisk on high, eggs whites until they thicken. Gradually add in other 1/2 cup sugar until stiff peaks form.
Gently fold in chocolate to egg whites, careful not to deflate the meringue.
Spoon into springform pan.
Bake for 45 mins, until the edges are set but the centre is still moist.
Let cool completely on a wire rack before loosening the pan.
Great when served with whipped cream and a sprinkling of ground ancho chiles.
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