410 grams dark chocolate
200 grams butter
200 grams sugar
60 grams flour
1/2 teaspoons chile pepper
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1Break 350 grams of chocolate into pieces and melt it using a double boiler or in the oven at 60 degrees Celsius.
2Preheat the oven to 150 C.
3Add the butter and sugar to a bowl and beat them with an electric mixer until soft and foamy.
4Add the eggs one at a time, alternating with the flour.
5Add the chili pepper and the warm melted chocolate.
6Pour the batter into a 20-centimeter, parchment paper-lined cake pan.
7Bake the cake in a double boiler for 1 hour and 30 minutes.
8Remove the cake pan from the double boiler and return it to the oven on the bottom rack for 15 minutes.
9Cool the cake for at least 6 hours or up to overnight.
10Break the remaining chocolate into pieces and add it to a saucepan. Bring the heavy cream to a boil and pour it over the chocolate.
11Cover, remove from the heat and allow the chocolate to melt for 5 minutes.
12Stir the mixture from the center of the bowl outwards, using a spatula to completely incorporate the heavy cream until smooth and uniform.
13Serve the cake with the warm icing.
PER SERVING *
|Calories1300Calories from Fat760|
|% DAILY VALUE*|
|Calories from Fat760|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Veronica H. 7 Jun 2015
This is hands down one of the best chocolate cakes that I have ever made. It was oozing with chocolate goodness; infused with just a hint of spice that really sets off your taste buds. Very moist and dense just like a cake should be. I would give this cake 5 stars and make it for all my special occasions.