|
Fudge Cake with
Cinnamon and Black Pepper
16 oz. bittersweet chocolate
5 tbsp. espresso
1 cup unsalted butter
1 cup sugar
½ cup brown sugar
6 eggs, separated
½ cup flour
½ t. cinnamon
½ t. freshly ground black pepper
½ t. sea salt
Preheat oven to 350 degrees.
Grease and flour a 9" springform pan.
Melt espresso and chocolate together in a double boiler over
simmering water.
Cream together butter and sugar, then add egg yolks one at a
time, beating to blend.
Sift measured flour with cinnamon and pepper. Add the flour to
the butter-sugar-egg mixture.
Beat the whites until stiff. Fold the melted chocolate/butter
mixture into the beaten whites. Fold this mixture into the
egg/butter/sugar mixture.
Pour into the prepared pan. Bake 45 to 50 minutes until top is
just barely crusty.
GLAZE:
8 oz. semi sweet chocolate
4 tbsp. butter
Melt butter and chocolate in double boiler over simmering water.
Whisk to blend. Spread over cooled cake.
|
