Spiced Chocolate Cake

1. 1

   Preheat the oven to 350 degrees F. Bring a saucepan of water to a boil, then lower to a simmer.

2. 2

   Cut the butter and chocolate into small pieces and place with the piment dEspelette in a metal bowl large enough to sit on top of the saucepan.

3. 3

   When the butter and chocolate have melted completely, set aside and stir until well combined.

4. 4

   Let cool slightly.

5. 5

   Meanwhile, separate the egg yolks from the whites.

6. 6

   Whisk the egg yolks together with the sugar, then add the chocolate mixture.

7. 7

   Using a mixer, beat the egg whites and salt until stiff peaks form.

8. 8

   Fold half of the egg whites into the chocolate batter, then fold in the remaining egg whites.

9. 9

   Let sit in the refrigerator for 1 hour.

10. 10

    Grease a cake pan with butter, then pour the chocolate batter into the pan.

11. 11

    Bake for about 20 to 25 minutes or until cracks start to form on the top of the cake.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.