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Chile Chocolate Torte and Cinnamon Whipped Cream

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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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)
  • Parchment paper

Directions

Step 1

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.

Step 2

In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

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