12 oz. dark chocolate chips (53–73% cacao)
2 sticks unsalted butter, chopped
1/3 cup canola oil
1 1/2 t. vanilla
1 t. cinnamon
1/2 t. almond extract
1/2 t. chipotle chile powder
1/2 t. salt
6 large eggs, room temperature
1 c. sugar
powder sugar and whip cream to garnish
Preheat oven to 350* F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Melt chocolate and butter in a double boiler ( a saucepan with two inches of water barely simmering with a medium metal bowl placed on top allow at least an inch between the water and the bottom of the bowl) . Remove from heat and stir in oil, vanilla, cinnamon, almond extract, chile powder, and salt.
Beat eggs and sugar in a large bowl on medium-high speed until light in color and fluffy, 3 to 4 minutes. Fold in chocolate mixture. Pour the batter into the prepared pan.
Bake until the top is just set and beginning to crack about s35 minutes. Let cool completely in the pan for about 1 hour.
Remove the pan sides. Cover the cake and refrigerate for at least 3 hours or up to 3 days.
Let the cake stand at room temperature for about 30 minutes before serving. Dust with powdered sugar and serve with whipped cream.
Serves 16