Flourless Chocolate Ancho Cake

5
(2) 2 Reviews
Prep Time
15
min.
Total Time
1
hr.
Servings

12 servings

It sounds like something you might order at a nice restaurant. But this Flourless Chocolate Ancho Cake can (and should!) be made in your kitchen.

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What You Need

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Make It

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  • Heat Oven to 350°F.
  • Lightly spray bottom and sides of 9-inch springform pan with cooking spray; dust sides of pan with 2 tsp. sugar. Set aside.
  • Place chocolate and butter in large microwaveable bowl. Microwave on HIGH 1-1/2 min., stirring every 30 sec., or until completely melted. Stir in 1/2 cup sugar. Add egg yolks, one at a time, stirring well after each addition. Stir in sour cream and ground ancho pepper; set aside. Beat egg whites in medium bowl with electric mixer on high speed 1 to 2 min. or until soft peaks form. Gently stir egg whites into chocolate mixture, in 3 batches, with rubber spatula. Spoon batter into prepared pan.
  • Bake 35 min. or until wooden toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 min. Remove from pan to rack. Cool completely. Serve cake slices topped with 1 Tbsp. whipped topping.

How to Make Ground Ancho Powder

Heat oven to 350ºF. Place 1 ancho pepper, stem and seeds removed, on baking sheet. Bake 8 to 10 min. or until fragrant. Place pepper in food processor; cover. Process until finely ground; set aside. (You should have about 2 Tbsp. ground ancho pepper.) If you don't have a food processor, use a coffee or spice grinder to grind the ancho pepper.

Special Extra

Place a knife and spoon on top of the cake and sprinkle lightly with powdered sugar through a strainer to create a pretty design on top of the cake.

Substitute

Prepare as directed using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 19g
Saturated fat 11g
Cholesterol 135mg
Sodium 95mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 18g
Protein 5g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dave0401 |

    I've made this cake twice so far. First for a Cinco de Mayo party and then a retirement party. Both times I received many compliments on the cake. It's definitely a regular now. Great recipe!

  • Klu_1 |

    La receta es sencillisima, yo le agregue 1/4 de cucharadita de baking powder; queda super original y riquisima. Su consistencia es buenisima entre brownie y mousse pero mucho mas ligera y suave; al final te deja un pequeno sabor a chile pero muy rico y Unico; solamente un sobrino que lo probo sin la crema me dijo: "Como que me pica un poquito, es la canela?" y de inmediato le conteste Si!! (jeje) pero se lo comio muy feliz. Por eso importante que lo acompanen con la crema dulce o tambien con helado de vainilla, es muy buena la combinacion. A mi familia le encanto!!! y al final les dije que tenia chile Ancho, y al igual que yo se sorprendieron de lo Exquisito y Original. Definitivamente vale la pena, hasta su presentacion es original y sencilla. Gracias...

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