Chile Chocolate Torte and Cinnamon Whipped Cream
- Servings: 12
- Course: Dessert
Chile pepper adds a little heat to this chocolate dessert recipe that's topped with cooling cinnamon whipped cream. The fudge chocolate torte bakes in a springform pan with parchment paper lining on the bottom so the dessert will release from the pan before serving. To make the parchment paper liner, tear off a piece and set the springform pan on top. Trace around the bottom of the pan to mark the parchment paper. Cut out the pan-shaped circle and use to line the bottom of the pan. You can use the same technique to line the bottom of cake pans, too.
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- 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)
- Parchment paper
Preheat oven to 325°F. Lightly coat 9-inch springform pan with nonstick cooking spray; line the 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. Makes 12 to 16 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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