Chocolate-Chili Flourless Cake with Whipped Espresso Cream

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A rich, dense flourless chocolate cake with a subtle chili heat, served with lightly sweetened espresso-infused whipped cream for a bold flavor pairing. This French-inspired recipe, ready in about 48 minutes, layers unsalted butter, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz bittersweet chocolate (70% cacao), chopped
• 6 tbsp unsalted butter
• 3/4 cup granulated sugar
• 4 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp ground chili powder
• 1/4 tsp salt
• 1 cup heavy cream
• 1 tsp instant espresso powder
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Espresso machines worth buying → Best Espresso Machines for Home in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
2. Step 2: In a heatproof bowl set over simmering water, melt 8 oz chopped bittersweet chocolate with 6 tbsp unsalted butter, stirring until smooth and glossy. Remove from heat.
3. Step 3: Whisk 3/4 cup granulated sugar into the chocolate mixture until combined.
4. Step 4: Add 4 large eggs one at a time, whisking well after each addition to create a smooth batter.
5. Step 5: Sift 1/4 cup unsweetened cocoa powder, 1/2 tsp ground chili powder, and 1/4 tsp salt over the batter and fold gently until just incorporated.
6. Step 6: Pour the batter into the prepared pan and bake for 25-28 minutes until the edges are set but the center is slightly soft.
7. Step 7: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
8. Step 8: For the espresso whipped cream, combine 1 cup heavy cream, 1 tsp instant espresso powder, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract in a chilled bowl. Whip on high speed until soft peaks form, about 3-4 minutes.
9. Step 9: Serve slices of the chocolate chili cake topped with a generous dollop of the espresso whipped cream.