Monday, April 12, 2010

Jess’ Birthday

Flourless Chocolate Chili Cakes

Serves 6


4 ounces semi-sweet chocolate

1 stick butter, plus more for greasing ramekins

1 cup sugar

3 eggs

1/3 cup cocoa powder

1/2 teaspoon chili powder

1/2 teaspoon cinnamon

Pinch cayenne pepper

Whipped cream or ice cream for serving (optional)


1. Preheat oven to 375 degrees. Butter 6 6-ounce ramekins and place them on a baking sheet.

2. In a double boiler or in the microwave, melt chocolate and butter together, stirring until smooth. Remove from heat and whisk in sugar, then eggs. Sift cocoa powder and spices into the mixture and whisk until just combined.

3. Divide batter among ramekins and bake in the middle of the oven until a toothpick inserted in the center of the cakes comes out clean, about 15-17 minutes. Cool in ramekins on a rack for about 5 minutes, and then invert to remove and cool for an additional 10 minutes. Serve at room temperature.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.