Flourless Chocolate Chili Cake
-2 sticks Grassfed Butter
-8oz bittersweet/unsweetened chocolate
-1/4 cup raw sugar
-3/4 cup raw cacao
-6 farm fresh eggs
-1 Tbs Ancho Chile Power
-2 Tbs Cinnamon
-4 Tbs reishi or multi-mushroom powder
-splash vanilla extract
-pinch of sea salt
Preheat oven to 325 F
Melt butter in a double boiler with chocolate squares. Remove from heat when silky and let cool a bit.
Stir in raw sugar and raw cacao.
Whisk in eggs, add the splash of vanilla, and a good pinch of sea salt. Then add reishi powder, cayenne, Ancho Chile powder, and cinnamon.
Pour into a buttered and cocoa powdered 9” cake pan. Bake for 18-23 min.
DO NOT OVER BAKE!!!! You want it seemingly raw in the middle. When it cools, it will be gooey, silky, spicy heaven. Served with cinnamon whipped cream.
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Eileen Brantley & Amy Wright
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