Mexican Flourless Chocolate Cake {Sweet Treat Tuesday}

I told you guys I had some yummy treats from cooking club that I hosted two weeks ago. This cake was delicious. It was really thick and dense, like brownies. It doesn't have flour in it, so yay for another gluten free treat for all of my friends who are gluten free! We topped our cake with whipped cream and strawberries. Definitely a keeper!

Mexican Flourless Chocolate Cake
From Erin R. Adapted from Emeril Lagasse

Ingredients:
Cake
2 sticks unsalted butter, plus extra for pan
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
1 1/2 tablespoons chipotle chili powder
2 teaspoons cinnamon
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar

Whipped Topping
1 cup heavy cream
2 tablespoons confectioners sugar
1 teaspoon ground cinnamon

Directions:
Preheat over to 350 degrees F.

Lightly butter the bottom and sides of a 9-inch spring form pan. Line the bottom with parchment paper and butter the paper. 

Melt the chocolate and butter over medium-low heat on the top of a double boiler. Stir while melting to prevent scorching. Remove from the heat and whisk in the cocoa, chili powder, cinnamon, and salt. Set aside. 

In a kitchenaid or stand mixer, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the yolk mixture into chocolate and mix well. Clean your kitchenaid bowl and whisk attachment. In a kitchenaid, whisk the egg whites until thick. Continue whisking, gradually add the remaining 1/2 cup sugar and beat to medium peaks. Fold into the chocolate mixture by fourths, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes. 

Remove from the oven and cool completely in the pan on a wire rack. Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. 

To make whipped topping, beat the cream in stand mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks. Serve the cake slice with a spoonful of the sweetened whipped cream. Garnish with cocoa powder and serve.