Flourless Red Chile Chocolate Torte Recipe

Prep

Preheat the oven to 350°F (175°C). Lightly butter the 9-inch springform pan and dust the bottom and sides with cocoa powder or a little almond flour, tapping out the excess. Place a piece of parchment in the bottom if desired for easier release.

Melt chocolate and butter

Chop the dark chocolate into small pieces. In a heatproof bowl set over (but not touching) simmering water (double boiler), melt the chocolate and butter together, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between bursts, until fully melted. Remove from heat and let cool for 5 minutes.

Whisk eggs and sugar

While the chocolate cools slightly, combine the granulated sugar and whole eggs plus the extra yolk in a large mixing bowl. Using a whisk or electric mixer on medium-high, beat until the mixture is pale, thickened and slightly ribboning when the whisk is lifted, about 3–4 minutes. This incorporates air to give the flourless torte lift.

Combine chocolate and egg mixture

Pour the slightly cooled melted chocolate-butter into the whisked eggs and sugar in a steady stream while gently folding with a spatula until evenly combined. Stir in vanilla extract and espresso powder until incorporated.

Add dry ingredients

Sift (or whisk) together the almond flour, cocoa powder, salt, and ground Chimayo chile in a small bowl to ensure there are no lumps. Fold the dry mixture into the chocolate-egg mixture in two additions, folding gently but thoroughly until no streaks remain. Do not overmix — keep the batter airy.

Bake

Pour the batter into the prepared springform pan, smoothing the top. Bake on the center rack for 25–30 minutes, or until the edges are set and the center still has a slight jiggle (a toothpick inserted near the center should come out with moist crumbs). Avoid overbaking to keep the torte fudgy.

Cool and release

Remove the torte from the oven and place on a wire rack to cool for 10 minutes in the pan. Run a knife around the edge to loosen, then release the springform ring. Allow the torte to cool completely to room temperature on the rack (1–2 hours) for best texture; chilling 1 hour in the refrigerator will make slicing cleaner.

Dusting

Once cooled, transfer the torte to a serving plate. Using a small fine-mesh sieve, dust the top evenly with powdered sugar then very lightly dust with additional ground Chimayo red chile (start with 1/4 teaspoon and taste — the goal is a gentle chile aroma and color contrast).

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes to help the cream whip faster. Pour the chilled heavy cream into the cold bowl. Add powdered sugar, vanilla extract, and optional lime zest.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness or citrus if desired. Do not overwhip — stop at soft to medium peaks so the cream remains light for serving.

Keep chilled until ready to serve. Spoon or pipe a dollop of whipped cream alongside each slice of torte.

Slice the torte with a hot, clean knife (dip in hot water and wipe dry between cuts for neat slices). Place each slice on a plate, add a generous spoonful of the housemade whipped cream, and finish with an optional extra sprinkle of Chimayo chile near the cream and a small dusting of powdered sugar for presentation.

Store leftover torte covered in the refrigerator for up to 4 days. Bring slices to room temperature for 20–30 minutes before serving to soften the chocolate texture.