This cake would have been AWESOME if it hadn’t gotten ruined.
After last week’s tomato cake, I wanted to move on to peppers, since we have an abundance of those as well. I searched around and decided on a Habanero Flourless Chocolate Cake. I had never made a flourless cake before, so I read a lot of recipes before deciding on a method. After researching, I wound up combining a basic flourless chocolate cake recipe with a similar recipe that incorporated the peppers. It’s the closest I’ve come to making up a recipe, so I was nervous about whether it would work or not. In the end, it worked out pretty well…aside from a glaring technical error.
Habanero Flourless Chocolate Cake
- 8 oz good chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate)
- 1 cup (2 sticks) butter
- 1 cup sugar
- 1/2 cup water
- 5 eggs, separated
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 habanero peppers (seeded)
1. Chop up the chocolate in a food processor, put in bowl and set aside.
2. Separate the eggs. Whisk the yolks. Add salt to the whites and beat with a hand mixer until stiff peaks form. Set aside.
3. In a food processor, blend 3 habaneros with 1/2 cup water. Pour this mix into a saucepan, add sugar, and bring to a boil. Note: After removing the lid of the food processor, do not take a big whiff of the mixture. It’s potent!
4. Add boiling sugar to chocolate, then add butter, then egg yolks.
5. Gently fold in egg whites, a little bit at a time, until they are all incorporated.
6. Grease the bottom of a springform pan, place parchment in the bottom, and grease the parchment. Line the outside of the springform pan with aluminum foil. Pour the chocolate mix into the pan.
7. Place the springform pan into a large roasting pan, and fill the pan with water until it comes halfway up the springform pan.
8. Bake at 350 degrees for approximately 45 minutes.
This cake would have come out perfectly, except for one problem. I lined the pan with foil, but didn’t go all the way up the sides with it. As a result, I believe that some water seeped inside the pan and wound up ruining the cake. I baked it for an hour, and when I finally took it out of the oven, it turned out that the whole bottom of the cake was a gooey mess.
Initially, it appeared that only the bottom half of the cake was ruined, and maybe the top half was sufficiently baked. So, I inverted the cake onto a plate, peeled the parchment off of the bottom, and began to scrape off the chocolately goo. Turns out, it wasn’t just the bottom half of the cake that was ruined—it was the whole cake. When I was finally done scooping, all that was left was the thin outer shell. WOMP WOMP.
On the plus side, the chocolate goo was DELICIOUS. The recipe itself is excellent. It’s rich and chocolatey, and at the end of each bite, you get the heat from the habanero. It tastes like a Mexican hot chocolate, only in cake form. In the end, I took some of the chocolate slop, put it in a container, and threw it in the fridge. I went back for it the next day, and I have to say—even though it’s not a cake, it still tastes pretty good! Chilling it also helped to make the goo much more dense and much less mushy.
So, I will admit, this cake was a colossal failure, but I managed to salvage a little bit of it. I will definitely give this another try in the future. Next time, I may just bake it in a regular cake pan, or I’ll triple-wrap the springform to be safe. Regardless, take the knowledge I have gained and bake this cake yourself.