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I have always been a fan of the perfect blend of sweet and savory — both as part of a meal (like honey-garlic chicken) and desserts (like chocolate covered pretzels). What I love about Mexican chocolate is that it combines the flavors of cacao, cinnamon, and chiles to create a sweet and savory blend of deliciousness. This Flourless Chocolate Habanero Cake captures all of those incredible flavors in every bite. It’s light like a souffle but rich in flavor like the perfect fudge brownie. The dash of heat from the El Yucateco Red Habanero Sauce balances perfectly with the earthy flavor of cinnamon and deep bittersweet chocolate.
Ingredients:
- 3 ounces bittersweet chocolate
- 1/2 cup sugar
- 5 T butter
- 2 eggs
- 2 T cocoa powder
- 1/2 t cinnamon
- 1/2 t El Yucateco Red Habanero Sauce
Directions:
Step 1 – Preheat the oven to 400 degrees F. Begin by gathering all of your ingredients.
Step 2 – Measure out all of your ingredients. Because baking is all about chemistry, I like to use a small scale when baking to be sure I get the measurements exact.
Step 3 – Separate your egg whites from your egg yolks. Beat your egg whites until a soft peak forms. It sometimes helps to add a pinch of sugar.
Step 4 – In a small saucepan over a low heat, combine bittersweet chocolate and butter until just melted. Set aside to cool.
Step 5 – In a large bowl, combine egg yolks, sugar, cocoa powder, cinnamon, and hot sauce. Add the cooled chocolate and butter mixture. Gently fold in the egg whites.
Step 6 – Butter either two 1.5-cup or three 1-cup ramekins. Divide the mixture evenly between each ramekin. Bake about 25 minutes, until the cake has risen, has a cooked appearance on the surface, but is ooey-gooey inside. Serve warm.
This Flourless Chocolate Habanero Cake would be delicious with a scoop of vanilla or cinnamon ice cream. This dessert is a great option for individuals on a gluten-free diet.
- 3 ounces bittersweet chocolate
- 1/2 cup sugar
- 5 T butter
- 2 eggs
- 2 T cocoa powder
- 1/2 t cinnamon
- 1/2 t El Yucateco Red Habanero Sauce
- Preheat the oven to 400 degrees F.
- Measure out all of your ingredients. Because baking is all about chemistry, I like to use a small scale when baking to be sure I get the measurements exact.
- Separate your egg whites from your egg yolks. Beat your egg whites until a soft peak forms. It sometimes helps to add a pinch of sugar.
- In a small saucepan over a low heat, combine bittersweet chocolate and butter until just melted. Set aside to cool.
- In a large bowl, combine egg yolks, sugar, cocoa powder, cinnamon, and hot sauce. Add the cooled chocolate and butter mixture. Gently fold in the egg whites.
- Butter either two 1.5-cup or three 1-cup ramekins. Divide the mixture evenly between each ramekin. Bake about 25 minutes, until the cake has risen, has a cooked appearance on the surface, but is ooey-gooey inside. Serve warm. This would be delicious with a scoop of vanilla or cinnamon ice cream.
El Yucateco hot sauce comes in 3 fiery, flavorful varieties: Red Habanero Sauce, Green Habanero Sauce, and XXXtra Hot Kutbil-ik Sauce. They can be purchased at Publix and other stores nationwide. I found the El Yucateco hot sauces in the Authentic Mexican section of the International Foods aisle. Thank you #CollectiveBias for helping me get my hot #SauceOn. For more delicious El Yucateco recipes, click here.
huntfortheverybest says
wow this sounds great!
Dr. Carrie Wells says
It was absolutely delicious! I’ll have to make it a la mode next time.
Paula Bendfeldt-Diaz (@paulabendfeldt) says
This sounds amazing! Can’t wait to try this recipe. #client
Dr. Carrie Wells says
Thanks, Paula! My husband and I devoured it. So delicious!
Newsy Parents says
It looks amazing… but how spicy is it? I like a little kick but not too unbearable.
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Dr. Carrie Wells says
You can make it as spicy or mild as you like – just depends how much sauce you add. I like spice, so we added several dashes, but just one or two dashes would be perfect!
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