A while ago, I posted a French Dark Chocolate Brownie recipe, but that was an accidental find in my quest for finally arriving at this recipe. I am so pleased to have what is now officially my favorite chocolate cake ever. It has all my favorite qualities: deep, savory spices; silky and dense texture; sophisticated morsels of cherry; super dark chocolate. This cake is happily inspired by Mexican spices, Tuscan cherries, Spanish chocolate, and my mom's everlasting demonstration of delicious cake making. I usually cut the recipe in half for a mini cake. It takes about 12 minutes to prepare this cake and lasts beautifully sealed in the fridge for 5 days.
I really could go on and on...so I'll pass it off to you now. Enjoy!
- 10 oz/284 grams 70% chocolate, roughly chopped
- 7 tablespoons unsalted butter, cut into pieces
- 5 large eggs, room temperature
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1.5 teaspoons chili powder
- Pinch of salt
- 1/2 cup dried cherries
- Powdered sugar for dusting
- Preheat oven to 350 degrees. Grease a 9.5 inch springform pan.
- Melt butter and chocolate together in a double broiler on medium-high heat. Stir occasionally until mixture is smooth.
- Mix together sugar and eggs in a large bowl. Slowly mix in chocolate. Add spices and cherries.
- Pour the batter into the springform pan and bake until toothpick comes out clean, about 25 minutes. Allow to cool completely on a wire rack. Dust with powdered sugar and serve.