Chocolate Ancho Chili Cake

Ingredients

Instructions

1. 1

   Preheat oven to 350º F.

2. 2

   Lightly butter the bottom and sides of a 9-inch springform. Line the bottom with parchment paper and butter the paper. Set aside.

3. 3

   In the top of a double boiler, melt the butter and chocolate over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.

4. 4

   In a stand mixer bowl fitted with a wire whisk, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow. Fold the chocolate mixture into the yolk mixture and mix well.

5. 5

   In another bowl, whisk the egg whites until thick. While whisking, add the second 1/2 cup sugar gradually and continue to beat to form a light meringue.

6. 6

   In several additions, fold the chocolate mixture into the white meringue, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges set, but the center is still moist and a few crumbs stick to the tester, about 45 minutes.

7. 7

   Remove from the oven and cool completely in the pan on a wire rack.

8. 8

   Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.

9. 9

   In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar, cinnamon, and Cayenne. Continue to beat until the cream holds soft peaks.

10. 10

    To serve, slice the cake, plate it, and top with a dollop of the whipped cream. Sprinkle with powdered sugar through a fine strainer over the entire cake and plate. Garnish with a drunken cherry.