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Mexican Chocolate Chile Cake

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"This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it – or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango."
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1 h 55 m servings 698 cals
Original recipe yields 12 servings (1 10-inch cake)

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  • Prep

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  1. Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
  2. Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  3. Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
  4. Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
  5. Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
  6. Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
  7. Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
  8. Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
  9. Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.


  • Cook's Notes:
  • Quark curd (8%) can be substituted for the Greek yogurt.
  • Margarine can be substituted for the butter.
  • Be sure you don't overbake it. As there's almost no flour in it, it won't hurt if it's a bit underbaked.

Nutrition Facts

Per Serving: 698 calories; 51.7 g fat; 54.9 g carbohydrates; 9.5 g protein; 177 mg cholesterol; 191 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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