Chocolate Chile Torte With Cayenne Whipped Cream

Preheat oven to 375°F

Butter an 8-inch springform pan then sprinkle with sugar. Wrap foil around the exterior of the pan.

Melt the chocolate and the butter in a heavy, medium sauce pan over low heat, stirring constantly until the mixture is smooth.

Whisk eggs, sugar, espresso powder and chile powder in a large bowl until well blended. Whisk this mixture into the chocolate mixture.

Pour the batter into the prepared pan. Place the pan in a rectangular baking dish. Add enough hot water into the baking dish to come halfway up the side of the cake pan being careful not to splash water into the cake batter.

Bake until a knife inserted into the center of the pan comes out clean; about 1 1/2 hours. The cake should be about 1/2" high.

Remove the cake from the water bath and place on a rack to cool. Once cool, remove the foil. Cover and refrigerate overnight. You can prepare this up to one week ahead of time; refrigerated.

For Cayenne Cream
Whip cream until almost thickened. Add powdered sugar and small pinch of cayenne powder and continue to whip until thickened.

To Serve
Release the sides of the pans. Cut the cake into wedges and serve cold with a dollop of Cayenne Cream. Sprinkle cream with cayenne.