Indulge in this luxurious flourless chocolate cake, rich and truffle-like in texture, with a subtle kick of chilli warmth from Banhoek Chilli Oil. Each velvety bite melts in your mouth, perfectly balanced by a high pile of cinnamon-spiced whipped cream that adds a festive touch.
This show-stopping dessert is the ideal #treatyourelf for special occasions or an elegant dinner party, offering a bold twist on classic chocolate indulgence.
SERVES 8
TIME: 15 MINS PREP
25 MINS COOKING
INGREDIENTS:
225g dark chocolate, roughly chopped
85g butter
25g Banhoek Chilli Oil
145g light brown sugar, divided
5 large eggs, separated
1/4 cup (25g) cocoa powder
A generous pinch of salt
A pinch of cinnamon (optional)
For the Cinnamon Whipped Cream:
300ml whipping cream
1/4 tsp cinnamon
1/4 tsp vanilla extract or vanilla essence
METHOD:
Preheat your oven to 180°C (350°F). Line the base of a 20cm round cake tin with baking paper and butter the sides.
In a heatproof bowl, combine the 225g chopped dark chocolate and 85g butter. Melt gently over a double boiler or in short bursts in the microwave, stirring between each burst until smooth. Stir in the 25g Banhoek chili oil and set aside to cool slightly.
Separate the 5 large eggs, placing the yolks in one bowl and the whites in another. To the yolks, add three-quarters of the 145g light brown sugar and whisk until the mixture is pale and fluffy.
In the bowl of egg whites, start whisking to form soft peaks. Gradually add the remaining light brown sugar, one tablespoon at a time, whisking until the whites are glossy and the sugar has dissolved completely.
Pour the slightly cooled chocolate mixture into the yolks, folding gently. Sift in the 1/4 cup cocoa powder, a generous pinch of salt, and a pinch of cinnamon (if using), folding until just combined.
To lighten the batter, fold in a quarter of the whipped egg whites, then gently fold in the remaining whites, taking care not to deflate the mixture.
Spoon the batter into the prepared tin and bake for 20-25 minutes, or until the cake has risen with a slightly cracked surface. A skewer inserted should come out with moist crumbs but no wet batter.
Remove the cake from the oven and let it cool in the tin; as it cools, the centre will sink, leaving a higher border around the edge. For a firmer texture, chill the cake in the fridge before adding the whipped cream.
For the Cinnamon Whipped Cream:
In a bowl, whip the 300ml whipping cream to soft peaks. Add 1/4 tsp cinnamon and 1/4 tsp vanilla extract or vanilla essence, then continue to whip until combined.
TO SERVE:
Spoon the whipped cream into the sunken centre of the cooled cake, spreading it gently to fill the centre while leaving a 1cm border around the edge. Lightly press with a spoon to encourage the cream to settle, forming a high, pillowy topping.
For neater slices, chill the cake briefly to set the cream before serving.
Slice and serve, enjoying the contrast of the rich, mousse-like chocolate with the light cinnamon cream.
