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Chili-Kissed Klad Kakka


I recently tried a flourless chocolate-chili cake that was not a hit in my household. One said it was too greasy. One said that it tasted under-cooked. And the third, if you know my boys, you can guess which, wouldn't even deign to try it. Critics, all!

But I was craving something chocolatey and decided to adapt my Klad Kakka to have a kiss of heat in the form of cayenne. Success!

Ingredients

  • 2 eggs
  • 1 C organic granulated sugar
  • 6 T unsweetened cocoa powder + more for serving
  • 1 C gluten-free flour
  • 1/2 C butter, melted
  • 1/2 t pure almond extract
  • dash of cayenne (a little goes a long way)
  • Also needed: parchment paper

Procedure

Preheat the oven to 350°F.

Whisk eggs and sugar together in a large mixing bowl. Fold in the flour, cocoa powder, and almond extract. Add a dash of cayenne. Pour in the butter and stir until smooth with a spatula.

Transfer the mixture into a parchment-lined baking dish. Smooth the top and place in the preheated oven. Bake for 16 to 18 minutes; the cake should just be set on top and sticky inside. Let the cake cool before slicing. Dust with more cocoa powder and more cayenne, if you like.

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