Flourless Chocolate Ancho Cake – a delicious recipe with ground ancho chile, sugar, Chocolate, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat Oven to 350F.
2
Lightly spray bottom and sides of 9-inch springform pan with cooking spray; dust sides of pan with 2 tsp.
3
sugar.
4
Set aside.
5
Place chocolate and butter in large microwaveable bowl.
6
Microwave on HIGH 1-1/2 min., stirring every 30 sec., or until completely melted.
7
Stir in 1/2 cup sugar.
8
Add egg yolks, one at a time, stirring well after each addition.
9
Stir in sour cream and ground ancho pepper; set aside.
10
Beat egg whites in medium bowl with electric mixer on high speed 1 to 2 min.
11
or until soft peaks form.
12
Gently stir egg whites into chocolate mixture, in 3 batches, with rubber spatula.
13
Spoon batter into prepared pan.
14
Bake 35 min.
15
or until wooden toothpick inserted in center comes out with moist crumbs attached.
16
Cool in pan on wire rack 10 min.
17
Remove from pan to rack.
18
Cool completely.
19
Serve cake slices topped with 1 Tbsp.
20
whipped topping.
1128
kcal
Calories
75
g
Fat
91
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Tbsp. ground ancho chile, 2 tsp. sugar, 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, 1/2 cup butter, and more.
Yes, Flourless Chocolate Ancho Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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