Chili Chocolate Torte

Vanilla, cinnamon and chili powder turn dense chocolate cake into an unexpected gourmet dessert.

Ingredients

• 1 cup whole almonds
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1 pound semisweet chocolate, roughly chopped
• 1 cup butter
• 6 egg yolks
• 1/4 cup strong coffee, cooled
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon cinnamon
• 6 egg whites
• 1/4 cup sugar
• Whipped cream, for garnish, if desired

Directions

1. Preheat oven to 325F. Grease and flour a 9-inch springform pan and line bottom with parchment paper.

2. In a food processor, combine 1 cup almonds, 2 tablespoons sugar and 2 tablespoons flour. Process until ground, about 1 minute.

3. In a large saucepan, combine chocolate and butter. Cook over low heat, stirring frequently, until chocolate and butter are melted. Cool for 5 minutes.

4. In a large bowl, combine egg yolks, coffee, vanilla, almond extract and salt. Stir in the almond mixture, chocolate mixture, chili powder and cinnamon.

5. In another large bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.

6. Fold whipped egg white mixture into chocolate mixture. Pour into prepared springform pan. Bake 35-40 minutes or until just set. Cool on a rack for 1 hour. Refrigerate at least 3 hours. Serve topped with whipped cream and sprinkled with additional chipotle chili powder, if desired.