Black Pepper Corn Chocolate Cakes
Source
Glenn Chu
Summary
| Yield | |
|---|---|
| Source | Glenn Chu |
| Prep time | 5 minutes |
Description
This is one of those addicting, sinfully-rich, flourless chocolate cakes, made with only three main ingredients. The secret to success is to gently blend the beaten eggs with the melted chocolate and not to over bake. The cake will still be soft and pudding-like when removed from the oven, but it will firm up when cooled. It keeps almost indefinitely frozen; but give the cake time to warm up, as chocolate always tastes better warm or at room temperature.
Ingredients
| 1 | c | unsalted butter, cut into chunks |
| 20 | oz | dark semisweet chocolate chips |
| 5 | eggs, at room temperature | |
| 0.25 | c | dutch processed cocoa powder, for dusting |
| 12 | strawberries, for garnish | |
| 4 | c | whipped cream, for garnish |
Instructions
Preheat oven to 325°.
Wrap 12 teacups with plastic wrap and spray with vegetable oil. Place cups on a baking sheet.
In the top of a double boiler or in a large, heatproof bowl fitted snugly over a saucepan with 2 inches simmering water, melt butter and chocolate and stirring until smooth. When melted add black pepper and the essential oils will start to perfume the air. Remove from heat and pour into tea cups or molds. Let mixture cool to room temperature then refrigerate. Remove from refrigerator, peel off plastic and dust cakes with cocoa powder; leave out until cakes are back to room temperature. Enjoy with fresh whipped cream and berries.
