Chocolate-Ancho Chili Flourless Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this twice now. My family including 12 yr old loves it! Ancho chili powder adds a nice smokiness but not really hot. I add 1/8 tsp of chipotle chili powder to the recipe for just a little zing! It's delicious! Don't get nervous when the cake falls while cooling....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good and easy. Only issue was that it was way too hot, even using 1/2 the chili. Next time would only use 1T or less. The chili was too overpowering.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this several times now, after making a simular Pasilla chile cake. The Ancho chile is much milder thus even my guest who aren't big spice eaters could eat it. Just the right amount of chile & chocolate. It goes great with homemade vanilla or Kalua ice cream. I'm not a big whipped cream fan

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A friend made this for Mother's Day and we all thought it was delicious, especially with the cinnamon whipped cream. We agreed that it was even better the next day, and that the chili flavor was more distinct, though not overwhelming. I can't wait to make this for my co-workers.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for a dessert after a mexican themed meal. It turned out beautifully. Definitely needs the whipped cream. I used 3 level tablespoons of ancho chili powder (found at Super Target - Archer Farm brand and could barely taste it, which I think was a good thing. My only experience with chocolate and chili powder is from mexican hot chocolate, which I like. As others mentioned this cake turns out like a rich gooey brownie with a crumbly outside (mine did anyway. As this cake sits longer, it seems as if the spice comes out more - and while it's neat, I think I would prefer this cake without the ancho chili because there is just a hint of a dirt taste to me from the chili that turns me off. I would make this again without the chili powder all together or maybe just a pinch and add cinnamon. (like mexican hot chocolate! Great recipe though and I'm glad I made it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This came out wonderfully. I checked it at 35 minutes and took it out 2-3 minutes later. The whipped cream could have used some vanilla. I will definitely make this again - best dessert I've ever made.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this cake twice and it has turned out beautifully both times. My friends are begging me to make it again. The first time I made it, I used a middle of the road chocolate. This time I splurged and bought expensive bitter sweet chocolate. There is absolutely a difference. Like some of the other reviewers, I think I should have pulled it out of the oven sooner. The cake was just a little dry around the edges. I thinned some red jalapeno jelly with hot water and then squiggled it on a plate. Then, I put the cake on top of that and finished with the whipped topping. Wow! I think I made a mistake, however, because the sugar didn't dissolve into the cream. So, it had a slightly granular texture. At any rate, Emeril didn't let me down. This cake is so good it can top off a great dinner or save a mediocre one.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I should have known to check the cake 40 minutes into baking but I took it for granted and baked the cake for the entire 45 minutes. It turned out a bit dry. :( The flavor was good though, so I'll try this again but take a couple of peeks at it at 35 and 40 minutes into baking. Also, I couldn't find ancho powder, so like another reviewer, I made my own from ancho pods.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavor was okay but I added a bit more sugar but my problem came from the egg whites. When it baked the egg whites made the top high but as it baked the inside of the cake flattened out but the top stayed high. When taken out of the pan the top fell and everything crumbled. Didn't look anything like the picture. Because it was for family and not company I served it anyway. I did try to pretty it up some by creating a chili pepper stencil on top with powdered sugar, which impressed everyone.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was a little worried about how this cake would turn out because my egg whites weren't whipping up very well and I didn't have exactly the right size pan, but it was still amazing. I was worried for no reason - it was so excellent, I would definitely make it again and again. I was surprised by how many people said they loved it - I thought it would be something only a few people would try and/or enjoy. The amount of chili powder is exactly right, not too overpowering, but it adds some subtle heat. I did add 1/4 tsp of cinnamon to the batter like other reviewers. Great recipe!