How to make it

  • Preheat oven to 350 degrees. Break the chocolate into small pieces and melt it with butter over hot water in a double boiler type fashion.
  • Beat the egg yolks with half of the sugar until light and creamy.
  • Fold in the melted butter and chocolate mixture to the egg mixture. Fold in the ancho chili.
  • Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
  • Fold in the beaten egg whites to the chocolate mixture.
  • Spoon into cupcake papers. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 30 minutes. The cupcakes will collapse due to no flour.
  • Let cool for 8 minutes, then use a knife to slowly and carefully work out the cupcakes. They can be fragile but if they break or goosh a bit, whatever. You'll probably need a fork to eat these anyway.
  • Put a mound of whipped cream on and dust with cocoa powder and serve.
  • To make Whipped Cream: Place whipped cream and powdered sugar together in a mixing bowl until big, billowy and holds very stiff peaks.

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