Monday, August 15, 2016

Gluten-Free Chili Chocolate Souffle Cake

Happy Monday!! Start your week off right by making this souffle cake!
This chili chocolate souffle cake will make your day amazing! It is one of the most flavorful cakes I have ever made. The chili and chocolate combination is complete perfection! The slight spiciness pairs perfectly with the sweetness from the chocolate. 
Melting the dark!
Before mixing egg whites...
After mixing egg whites!
Folding egg whites into chocolate mixture...
Ready to bake!
Onto the recipe!

Gluten-Free Chili Chocolate Souffle Cake
  • 10 ounces chopped 80% dark chocolate chili infused chocolate
  • 3 tablespoons coconut oil
  • 3 1/2 tablespoons grass fed butter 
  • 7 eggs, separated
  • 1/3 cup coconut sugar (raw cane sugar works too)
  • 1/4 to 1/2 teaspoon chili powder
Preheat your oven to 325 degrees. Grease a bundt cake pan with butter or coconut oil.

Melt chocolate, coconut oil, chili powder, and butter in a double boiler over medium-low heat, stirring constantly. Once fully melted, let cool at room temp. Set aside.

Beat egg whites in a stand mixer until stiff peaks form. 

Temper egg yolks into melted chocolate mixture and whisk until well combined. Fold in egg whites. Once fully mixed, pour batter into bundt pan and bake for 45 minutes, or until a toothpick comes out clean. Immediately slide out of bundt cake pan and let cool. Garnish with powdered sugar and serve. Enjoy!

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