Red Hot Chocolate Cake

A recipe for seduction. Spicy flourless chocolate cake with strawberry reduction.

The Recipe

Originally conceived while researching aphrodisiacs for a friend in need, this decadent flourless chocolate won’t leave you feeling heavy. Instead, it will get your blood flowing and your pulse racing.

The sensual texture of creamy chocolate meets piquant spices and sweet red berries for a mouthwatering interplay of hot and cool.

The recipe combines known aphrodisiacs: dark chocolate, almond, cayenne pepper, ginger, and strawberries.

For bet results, prepare a day before so the cake and strawberry reduction have time to set.

Ingredients

For the cake

• 200 grams dark chocolate in bars. *I used Lindt 85%.

• 1 stick (113.5 grams) butter

• 4 large eggs

• 1/3 cup (40 grams) dark chocolate cocoa powder

• 1 tsp pure almond extract

• 1 tsp (6 grams) cinnamon

• ½ tsp (3 grams) cayenne

• 2 tbs (14 grams) fresh-grated ginger

• 2/3 cup (135 grams) sugar + more/ less to taste

• Sea salt to taste

For the strawberry reduction

• 1 cup strawberries (160 grams) ripe and washed.

• 1/4 cup sugar (50 grams) granulated sugar

• juice of half a lemon

Procedure

Prepare the strawberry reduction first.

Finely chop the berries. Place in a small saucepan with lemon juice and sugar. Allow to macerate for at least one hour. The mixture should yield enough liquid to cover the sliced berries. If not, use a smaller pan or add a few spoonfuls of water.

Bring the mixture to a low boil and reduce to a simmer, stirring frequently for 15-20 minutes. Remove from heat and chill, ideally overnight.

Preheat the oven to 350°F (177°C). Place a baking pan filled with water on the lower level to keep the oven steamy. This will produce creamier cake.

In a double boiler (or a metal bowl on top of a pan of water) melt the chocolate and butter. Stir in cinnamon, sea salt, grated ginger, cayenne, and sugar. Remove chocolate mixture from heat and allow to cool for 20 minutes or so. Beat the eggs until fluffy and Stir into the egg mixture. Add cacao and stir well.

Pour into a nonstick (or parchment-lined) pan, approximately 20 x 20 cm / 8x8 in pan. The larger the pan, the thinner the cake will be.

Bake for approximately 20-30 minutes (depending on depth and width of the pan you use). Spear with a fork periodically to prevent bubbling. Allow to cool and set. Serve with a generous drizzle of strawberry reduction and fresh berries in season.

For another aphrodisiac recipe, try our “Heart on Fire,” a peppery, vodka-based cocktail with ginger and strawberry.