Chili Chocolate Cake
Sep 10, 2008
I just completed watching the movie Chocolat with Juliet Binoche, Judi Dench and Johnny Depp. It’s a movie about a woman’s journey introducing chocolate to a small village in France in the 1960’s. She opens a chocolaterie that shakes up the rigid morality of the community. Her chili powder with cocoa was one of the big hits with all the locals that ventured to go into her store. The tag line of the movie is “One Taste Is All It Takes”. With the movie as the inspiration I made this chili chocolate cake. The chili adds a wonderful subtle warmth with every bite. I must confess I ate three pieces of the cake, as it was so delightful.
According to Wikipedia historically chocolate was consumed in a bitter, spicy drink called xocoatl (chocolate), and was often flavored with vanilla, chile pepper, and achiote (known today as annatto). Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. If you haven’t had a chance to see Chocolat I highly recommend it, it’s a heart warming movie. You’ll also feel inspired to make this cake too!
||cup or 7oz. best quality cooking chocolate, I used 72% unsweetened chocolate
||tablespoons unsalted butter, softened
||tablespoons all purpose flour
||teaspoon chili powder
||cup super fine sugar
Preheat oven to 180°C/350°F
Gently melt the chocolate in the oven, microwave or in a heat-proof bowl suspended over simmering water (as per chocolate fondue recipe).
Mix the chocolate with the softened butter, flour, chili powder, sugar and lightly beaten egg yolks.
Beat the egg whites until soft peaks form. Fold the egg whites into the chocolate mixture.
Turn the cake mixture into a buttered loaf tin (approximately 8 inches long) and bake in pre-heated oven for 35 minutes. The cake will be cooked when a thin crust has formed on top. It may appear slightly under-cooked inside, however it will become firmer as it cools. The ultimate result is a moist, dense cake with a crackly exterior.
Turn out onto cake rack as soon as it is cooled.
Elizabeth David, French Provincial Cooking