Chocolate Cake with a Hint of Piment d'Espelette Recipe

Chocolate
Flickr/thepinkpeppercorn

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

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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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.

Nutrition

Calories per serving:

415 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

21%

Servings:

8
  • Fat 212g 327%
  • Carbs 349g 116%
  • Saturated 123g 613%
  • Fiber 14g 57%
  • Trans 5g
  • Sugars 325g
  • Monounsaturated 64g
  • Polyunsaturated 13g
  • Protein 49g 98%
  • Cholesterol 1,421mg 474%
  • Sodium 619mg 26%
  • Calcium 282mg 28%
  • Magnesium 305mg 76%
  • Potassium 1,352mg 39%
  • Iron 13mg 71%
  • Zinc 8mg 52%
  • Phosphorus 938mg 134%
  • Vitamin A 1,526µg 170%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 2mg 100%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 179µg 45%
  • Vitamin B12 3µg 49%
  • Vitamin D 8µg 2%
  • Vitamin E 8mg 41%
  • Vitamin K 26µg 33%
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