Bittersweet Mayan Chocolate Cake
First, I made a Flourless Chocolate Cake adapted from this epicurious recipe:
- 5 ounces bittersweet chocolate
- 1 ounce unsweetened chocolate
- 1 1/2 sticks butter
- 1 cup sugar
- 5 eggs
- 3/4 cup cocoa
This dense chocolatey goodness was inverted onto a plate and topped with...
- 3 ounces bittersweet chocolate
- 3 ounces unsweetened chocolate
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 'nother splash of vanilla
- cayenne pepper
The ganache was spread over the cake, then sprinkled with some cocoa powder.
I served this with a mango raspberry sauce - just fruit, really. (I diced the mango and mushed a small portion of both fruits, then mixed 'em back up. This made it saucy, messy, and sweet, much like myself.) On top was fresh whipped cream.
We squeezed thirteen pieces out of this cake, so as not to leave anyone out, which is unluckier than any old number. It got some rave reviews, some hesitant ones, which is to be expected - spicy chocolate is not for everyone. My own review? I'm too modest to tell you.