Flourless Chocolate Chile Torte

  • prep time1 min
  • total time 35 min
  • serves 8-12

The following recipe was provided by a competitor from Food Network's Dinner Party Wars. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.

28 Ratings
Directions for: Flourless Chocolate Chile Torte


12 oz semisweet chocolate

½ lb(s) (2 sticks) unsalted butter

6 eggs

1 tsp Cayenne pepper


1. Preheat the oven to 350°F (175°C) F. Grease or spray a 9- or 10-inch pan.

2. Melt the chocolate and butter in a double boiler boiling gently and stirring with wooden spoon until completely melted. Add cayenne. Set aside.

3. Lightly beat the eggs and stir them into the melted chocolate mixture.

4. Pour the chocolate mixture into your pan, cover with foil, place in a large roasting pan. Pour tap water into the roasting pan until it covers about one-half of the cake pan. Cook for 30 to 35 minutes and set out to cool. Once cool, place in the refrigerator overnight and serve the following day. Cut into round or square shapes with a cookie cutter or wet knife and serve with garnish of your choice.

See more: Dessert, Chocolate, Mexican, Hot and Spicy



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