MAKES 8 SERVINGS
Courtesy of Executive Pastry Chef Kerri Dean, Bayona, New Orleans, and Louisiana Cookin’ Magazine
- 12 ounces finely chopped bittersweet chocolate
- 1 1/4 cups granulated sugar, in all
- 1/2 cup Old New Orleans Cajun Spice Rum
- 1 stick unsalted butter, softened and cut into cubes
- 5 large eggs
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 teaspoons ancho chile pepper
- 1 teaspoon ground cinnamon
- confectioners’ sugar for serving
Preheat oven to 350ºF. Lightly grease a 9-inch round cake pan and line bottom with a greased parchment circle. Place chopped bittersweet chocolate in a bowl of an electric mixer and set aside.
Combine 1 cup sugar and rum in a small saucepan. Bring to a full boil over medium heat and pour hot mixture over chocolate. Stir until chocolate is melted and smooth.
Attach bowl with chocolate to mixer fitted with whip attachment and gradually incorporate butter pieces, 1 at a time, on medium speed.
Transfer chocolate mixture into a medium-sized bowl and set aside. Clean mixer bowl and whip attachment.
Combine eggs and remaining 1/4 cup sugar into bowl of mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Whisk eggs into chocolate mixture until fully blended.
Combine flour, salt, cayenne, ancho chile pepper, and ground cinnamon. Gently fold dry ingredients into batter until fully blended.
Pour batter into prepared pan. Tap pan onto a flat surface to eliminate any air pockets, and bake in a hot water bath until set, 30 to 35 minutes.
Remove from water bath and cool for 15 to 20 minutes. Run a paring knife along edge of cake.
Invert cake onto serving platter or cake board.
Dust with confectioners’ sugar, and serve at room temperature.