- 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
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.