Sweet and spicy, these Spiced Chocolate Cakes are made with both cinnamon and cayenne pepper.
Spiced Chocolate Cakes
Yield: 12 (3-inch) cakes • Preparation: 20 minutes • Bake: 12 minutes
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- 1 cup plus 2 tablespoons butter, melted and divided
- 2 tablespoons unsweetened dark cocoa powder, plus extra for dusting
- 2 (4-ounce) bars bittersweet chocolate*, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon ground Vietnamese cinnamon†
- 2 large eggs
- ¾ cup sugar
- Garnish: confectioners’ sugar and ground cayenne pepper
- Preheat oven to 400°.
- Brush 12 (⅓-cup) fluted molds with 2 tablespoons melted butter, and dust with cocoa. Set aside.
- In a large heatproof bowl over a saucepan of simmering water, melt chocolate, whisking until smooth. Add remaining 1 cup melted butter, whisking well. Set aside to cool slightly.
- In a medium bowl, sift together flour, remaining 2 tablespoons cocoa, and cinnamon. Set aside.
- In a large bowl, combine eggs and sugar, whisking until pale and fluffy. Add cooled chocolate mixture, folding gently until well combined.
- Add flour mixture to egg mixture, folding gently until incorporated. Divide batter evenly among molds, and place on a rimmed baking sheet. Tap baking sheet on counter to remove air bubbles.‡
- Bake for 10 minutes. Centers will be slightly molten. Cool for a few minutes, and then invert onto serving plates.
- Sift confectioners’ sugar and cayenne pepper over each cake to garnish, if desired.
- *For testing purposes, we used Ghirardelli 60% Cacao Bittersweet Baking Bar.
- †For testing purposes, we used Vietnamese cinnamon from Penzeys Spices (penzeys.com). McCormick’s Saigon cinnamon is a comparable substitute. Regular cinnamon can be used, but the flavor will not be as pronounced.
- ‡Cake batter can also be made a day advance, poured into molds, covered, and refrigerated overnight. Bake for 12 minutes.
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