• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert Recipes

    Aztec Torte with Honey Chipotle Cinnamon Mascarpone

    Modified: Feb 9, 2024 · Published: Jun 23, 2015 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    Rich, dark chocolate gets a chipotle-induced kick in this sweet-and-spicy, peanut-crusted dessert.

    Things have been pretty hectic over here lately, and I realized that I'm way behind on sharing out Supper Club recipes!

    This was the dessert course for our April dinner. The theme was round. A friend of mine posted a recipe for an Aztec Torte a few weeks prior, and I knew I wanted to take a stab at making one in my tiny kitchen.

    Aztec Torte with Honey Chipotle Cinnamon Mascarpone

    The original recipe's instructions were a little tricky for me to follow, so I took a few liberties and made some changes where it made sense. The one thing I didn't do right was that I didn't chop the peanuts finely enough. That resulted in a crumbly (yet still delicious) crust.

    I do like that the crust gets pressed into the top of this torte when it comes out of the oven. Then, once it's cooled, you turn it out onto a pan and the topping becomes the base. Pretty cool!

    Aztec Torte with Honey Chipotle Cinnamon Mascarpone

    There isn't a whole lot of chipotle in this torte, so I thought I'd amp it up with a spicy, sweet topping. So this fancied up mascarpone was the perfect, creamy addition to this dish. It really complimented the flavors of the torte well and gave an extra layer of heat.

    The torte itself was rich, dense and delicious. It was almost like a truffle. Yummm...

    Aztec Torte with Honey Chipotle Cinnamon Mascarpone

    This was a big hit with my Supper Club. I think a little more care with the crust next time and this will be a solid, knockout dessert recipe!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Chocolate cake slices on plates.

    Aztec Torte with Honey Chipotle Cinnamon Mascarpone

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Cook Eat Share)
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 8 Servings 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Rich, dark chocolate gets a chipotle-induced kick in this sweet-and-spicy, peanut-crusted dessert.


    Ingredients

    Scale

    For Torte:

    • ¾ pound bittersweet chocolate, finely chopped
    • 6 tablespoons unsalted butter
    • ¾ cup creamy peanut butter
    • 1 ½ teaspoons chipotle in adobo, finely chopped
    • 4 large eggs, at room temperature
    • ¾ cup honey roasted peanuts, finely chopped (plus additional for garnish, if desired)

    For Topping:

    • 8 ounces mascarpone, slightly softened
    • 2 tablespoons honey
    • 1 tablespoon adobo sauce (from can of chipotle in adobo)
    • ¼ teaspoon cinnamon
    • ¼ teaspoon kosher salt

    For Garnish:

    • Powdered sugar (optional)

    Instructions

    1. Preheat the oven to 425°F. Cut a circle of parchment paper to line the bottom of a springform pan. Grease the bottom and sides of the pan, then insert the parchment and grease it also. Wrap the outside of the pan with a double layer of aluminum foil to make it watertight.
    2. Heat the chocolate and butter in the top of a double boiler over gently simmering water, whisking constantly once it starts to melt. Whisk until smooth, then remove from heat and whisk in the peanut butter and chipotle.
    3. In a mixing bowl, beat the eggs till they are light and have increased in volume (should take about 2-3 minutes).
    4. Carefully fold the eggs into the chocolate mix in three batches until no streaks of egg are visible. Pour the batter into the prepared pan and smooth the top. Pour about one inch of warm water into a larger baking pan and set the springform in it. Place the pans in the middle rack of the oven and bake for 15 minutes.
    5. Remove from the oven and set the torte on a cooling rack. Sprinkle the minced peanuts on the top of the torte, pressing very gently so they will adhere. When the torte has cooled, cover and chill at least four hours, up to overnight.
    6. To un-mold, dip a knife into warm water, dry it, and run it around the inner edge of the springform. Remove the side of the pan, then hold a large plate over the top of the cake and turn it out over carefully. Remove the plate and parchment paper. The peanuts will now be the crust.
    7. To make Honey Chipotle Cinnamon Mascarpone, in a medium bowl using an electric mixer or whisk, mix together softened mascarpone, honey, adobo sauce, cinnamon and salt.
    8. To serve, slice torte into 8 wedges. Dust each slice with powdered sugar and top with a big dollop of mascarpone. Sprinkle on a few additional chopped peanuts, if desired.

    Notes

    Torte adapted from Cook Eat Share

    Nutrition

    • Serving Size:
    • Calories: 688
    • Sugar: 32.6 g
    • Sodium: 194.8 mg
    • Fat: 54.3 g
    • Saturated Fat: 25.7 g
    • Carbohydrates: 41 g
    • Fiber: 5.5 g
    • Protein: 16.1 g
    • Cholesterol: 151.3 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes
    Aztec Torte with Honey Chipotle Cinnamon Mascarpone: Rich, dark chocolate gets a chipotle-induced kick in this sweet-and-spicy, peanut-crusted dessert.

    More Dessert Recipes

    • Espresso chocolate chip brownies on a serving tray.
      Espresso Chocolate Chip Brownies {Starbucks Copycat}
    • Maple cookies on plates with a pitcher of maple syrup alongside.
      Maple Cookies
    • Peppermint mocha in a mug garnished with chocolate and peppermint candies.
      Homemade Peppermint Whipped Cream
    • Homemade tiramisu in a serving dish with plates and forks for serving.
      Best Classic Italian Tiramisu

    Reader Interactions

    Comments

    1. Amy (Savory Moments)

      June 23, 2015 at 6:52 am

      I love the kick of chile in this tart! It looks so good.

      Reply
    2. June Burns

      June 23, 2015 at 7:17 am

      Wow what a cake! I love all the flavors in here--spicy chocolate is awesome 🙂

      Reply
    3. Susan S. Bradley

      June 24, 2015 at 1:29 am

      What a wonderful Latin-inspired dessert. I love these flavors. 🙂

      Reply
    4. Heather // girlichef.com

      June 29, 2015 at 11:27 am

      This looks so rich and inviting...and I just love that it's laced with those seductive flavors. Pass me a slice!

      Reply
    5. Cookie Named Desire

      June 29, 2015 at 1:25 pm

      A Supper Club sounds like fun! This torte looks amazing, you have my belly growling!

      Reply
    6. Kate@Diethood

      June 29, 2015 at 3:25 pm

      What is not to love about this?!? This cake sounds incredible!

      Reply
    7. Chrisy Toombs

      June 29, 2015 at 11:41 pm

      Love the idea of chocolate with a kick! This'll be on my to-bake list for sure 😀

      Reply
    8. Nutmeg Nanny

      July 01, 2015 at 11:23 am

      I love chocolate that has a little kick. This torte looks like just the dessert to win people over...yum!

      Reply
    9. Joanne (eats well with others)

      July 03, 2015 at 4:49 pm

      That mascarpone though. Swooning just thinking about it.

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.