Chocolate Cake with a Hint of Piment d'Espelette Recipe


Nutrition

Cal/Serving: 415
Daily Value: 21%
Servings: 8

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat27g41%
Saturated15g77%
Trans1g0%
Carbs44g15%
Fiber2g7%
Sugars41g0%
Protein6g12%
Cholesterol178mg59%
Sodium77mg3%
Calcium35mg4%
Magnesium38mg10%
Potassium169mg5%
Iron2mg9%
Zinc1mg6%
Vitamin A833IU17%
Vitamin C0mg1%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg12%
Niacin (B3)0mg1%
Vitamin B60mg4%
Folic Acid (B9)22µg6%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K3µg4%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Chocolate
Flickr/thepinkpeppercorn

Piment d'Espelette is a chile pepper that comes from Espelette, a Basque enclave near the Spanish border, but is popular throughout France. If you can't find piment d'Espelette, cayenne is a great alternative. Don't worry if the center of the cake is still molten after baking; that's how it's supposed to be. Vanilla ice cream is a delicious accompaniment to this chocolate cake and helps offset its spiciness.

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5
Ratings4

INGREDIENTS

  • 10 tablespoons unsalted butter, plus extra for greasing the cake pan
  • 8 ounces dark chocolate (I particularly like Valrhona Le Noir Gastronomie 61% cacao)
  • 2 teaspoons piment d'Espelette, or cayenne (see note above)
  • 6 eggs
  • 1 cup sugar
  • Pinch of kosher salt

DIRECTIONS

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

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

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

Grease a cake pan with butter, then pour the chocolate batter into the pan. Bake for about 20-25 minutes or until cracks start to form on the top of the cake. Serve hot.

Recipe Details

Adapted from Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris,” by Lauren Shockey (Grand Central Publishing, 2011).

Servings: 8

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