Spicy Double-Chocolate Cake

1. 1

   Break 350 grams of chocolate into pieces and melt it using a double boiler or in the oven at 60 degrees Celsius.

2. 2

   Preheat the oven to 150 C.

3. 3

   Add the butter and sugar to a bowl and beat them with an electric mixer until soft and foamy.

4. 4

   Add the eggs one at a time, alternating with the flour.

5. 5

   Add the chili pepper and the warm melted chocolate.

6. 6

   Pour the batter into a 20-centimeter, parchment paper-lined cake pan.

7. 7

   Bake the cake in a double boiler for 1 hour and 30 minutes.

8. 8

   Remove the cake pan from the double boiler and return it to the oven on the bottom rack for 15 minutes.

9. 9

   Cool the cake for at least 6 hours or up to overnight.

10. 10

    Break the remaining chocolate into pieces and add it to a saucepan. Bring the heavy cream to a boil and pour it over the chocolate.

11. 11

    Cover, remove from the heat and allow the chocolate to melt for 5 minutes.

12. 12

    Stir the mixture from the center of the bowl outwards, using a spatula to completely incorporate the heavy cream until smooth and uniform.

13. 13

    Serve the cake with the warm icing.

* Per serving · 4 servings · Values may vary.

No additional tips available.