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, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

21%

Servings:

8
  • Fat 27g 41%
  • Carbs 44g 15%
  • Saturated 15g 77%
  • Fiber 2g 7%
  • Trans 1g
  • Sugars 41g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 6g 12%
  • Cholesterol 178mg 59%
  • Sodium 95mg 4%
  • Calcium 35mg 4%
  • Magnesium 38mg 10%
  • Potassium 169mg 5%
  • Iron 2mg 9%
  • Zinc 1mg 6%
  • Phosphorus 117mg 17%
  • Vitamin A 191µg 21%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 22µg 6%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 3µg 4%
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