Recipe courtesy of Daisy Martinez
Show: Viva Daisy!
Episode: Family Night
Total:
9 hr 30 min
Active:
10 min
Yield:
12 generous or 16 smaller servings
Level:
Intermediate
Total:
9 hr 30 min
Active:
10 min
Yield:
12 generous or 16 smaller servings
Level:
Intermediate

Ingredients

  • 1 cup espresso
  • 1 packed cup dark brown sugar
  • 3 cinnamon sticks
  • 1 teaspoon ground cayenne pepper
  • 3 sticks (12 ounces) unsalted butter, cubed
  • 12 ounces semisweet chocolate
  • 4 ounces unsweetened chocolate
  • 8 large eggs, beaten
  • Cinnamon ice cream and raspberries, for serving

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.

In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.

Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.

Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.

Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

IDEAS YOU'LL LOVE

Chocolate Fudge Cake with Dulce de Leche, Chocolate Fudge Filling and Chile Pepper Swiss Meringue Buttercream

Recipe courtesy of Joel Basco

Kakawa's Mayan Chile Chocolate Elixir

Recipe courtesy of Kakawa Chocolate House

Oaxacan Wedding Cake

Recipe courtesy of Chuck Hughes

Milk Chocolate and Molasses Toffee Skipping Stones with Chile Mango

Recipe courtesy of Robert Lombardi

Mexican Chocolate Glazed Doughnuts with Red Chile Peanuts

Recipe courtesy of Bobby Flay

Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings

Recipe courtesy of Nadia G

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here