This was the most popular cake we created when we were caterers. This dessert is for those who are prepared to confront their chocolate demons - head on.
- 5 Tbsp water
- 10 Tbsp sugar
- 12 Tbsp unsalted butter, cubed
- ½ lb (250 gr) bitter chocolate, in pieces
- 2 tsp 8 pepper blend, ground
- 4 eggs
Preheat oven to 325°F. Butter an 8-inch spring-form mld with a teaspoon of butter. Coat the bottom of the circular mold with silicone paper.
Pour water and half the sugar into a pot. Bring to a boil and remove from heat when sugar has dissolved. Add butter and chocolate. Mix until everything melts and becomes smooth. If necessary, return to low heat, mixing constantly. Incorporate 8 pepper blend and set aside.
Put eggs and remaining sugar into a mixing bowl and beat until it quintuples in volume (6-8 minutes).
Incorporate melted chocolate into egg mixture using a spatula. Pour into mold.
Put the mold in a bain-marie Pour 1 inch of water into the bain-marie. Bake in oven. Remove cake when it begins to rise in the middle (20-25 minutes). Note : A toothpick stuck in the middle of this flourless cake should NOT come out clean.
Let cool at least 6 hours.
Cut chocolate maniac cake with a knife that has been soaked in hot water or use a spoon to serve.