Ingredients
12
12 servings
- •18 ounces semisweet chocolate, chopped
- •10 tablespoons unsalted butter
- •5 large eggs, at room temperature
- •4 teaspoons white sugar
- •4 teaspoons all-purpose flour
- •1 pinch cayenne pepper
- •1 pinch salt
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutritional Facts
Per 12 servings
- Calories: 333
- Carbohydrate: 26g
- Fat: 25g
- Fiber: 3g
- Protein: 6g
- Sugar: 23g
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