Chocolate Decadence

Chocolate Decadence
Staff Writer
Tortilla Republic

This Dia de los Muertos dessert looks great and is big on flavors like chocolate and coffee with touches of brandy and cinnamon.

10
Servings
620
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Tablespoons butter
  • 1 Cup espresso
  • 1 Cup sugar
  • 1 Cup unsweetened chocolate
  • 3 Cups semisweet chocolate
  • 1 1/2 Tablespoon chile de arbol
  • 3 1/2 Ounces Mexican chocolate
  • 2 Tablespoons brandy
  • 1 Teaspoon cinnamon
  • 8 eggs, slightly beaten

Directions

Preheat oven to 300 degrees. Line a 9-inch spring form pan lined with aluminum foil, butter and sprinkle with cocoa, set aside.

In a saucepan, melt butter, sugar, and coffee until butter is melted. Remove from the stove and immediately add chocolate to melt, then add brandy, cinnamon, vanilla, ancho chili powder, and chile de arbol powder.

Add eggs slightly beaten, whisk together, and turn into prepared pan. Bake for 45 to 50 minutes. Cake is done when top has a crust, but middle is very soft. Cool enough or refrigerate up to 12 hours.

Serve at room temperature.

Nutritional Facts

Total Fat
31g
44%
Sugar
44g
49%
Saturated Fat
15g
63%
Cholesterol
7mg
2%
Carbohydrate, by difference
83g
64%
Protein
6g
13%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
53mg
5%
Choline, total
7mg
2%
Fiber, total dietary
9g
36%
Folate, total
16µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
42mg
13%
Niacin
3mg
21%
Phosphorus, P
69mg
10%
Selenium, Se
2µg
4%
Sodium, Na
109mg
7%
Water
22g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.