Ingredients
- 6 tbsp unsalted butter
- 1 1/2 tbsp smoked cinnamon
- 6 large eggs
- 1/2 cup brown sugar
- 1 tbsp white sugar
- 5 oz semi sweet chocolate melted
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Servings:
Instructions
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Melt the butter in a pan over medium-low heat, add the cinnamon. Let it cool slightly, infusing the butter for at least 30 minutes. Whisk in egg yolks, brown sugar, salt and vanilla. Add the melted semi sweet chocolate and cocoa powder, stirring together.
- In a large bowl, beat egg whites until soft peaks form. Add white sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture. Gently fold in remaining egg whites equally into each bowl.
- Pour plain batter into the prepared pan, and then the chocolate layer. Once the cake pan is full, using a spoon or butter knife, swirl the batter in the pan, marbling it. Bake until the cake pulls away from the sides of the pan and is set in the center, about 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature.
- Dust top of cake lightly with smoked cinnamon, powdered sugar, flaked salt.
Recipe Notes
Featured Spice:
Modified from original recipe by: The Kitchy Kitchen - Smoked Cinnamon Chocolate Cake
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