Chocolate Cake With A Hint Of Pimente D'Espelette

1. 1

   Preheat oven to 350 degrees F. Bring a saucepan of water to a boil, then lower to a simmer. Cut the butter and chocolate into small pieces and place in a metal bowl large enough to sit on top of the saucepan. Add the pimente d'Espelette. When the butter and chocolate have melted completely, set aside and stir until well combined. Let cool slightly.

2. 2

   Meanwhile, separate the egg yolks from the whites. Whisk the egg yolks together with the sugar, then add the chocolate mixture.

3. 3

   Using a mixer, beat the egg whites and salt together until stiff peaks form. Fold in half of the egg whites to the chocolate batter, then fold in the remaining egg whites. Let sit in the refrigerator for one hour.

4. 4

   Grease a cake pan with butter, then pour the chocolate batter into the pan. Bake for about 23 minutes or until cracks start to form on the top of the cake. Serve hot.

* Per serving · 4 servings · Values may vary.

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