Flourless Chocolate Black Pepper Cake
This Flourless Chocolate Black Pepper Cake is the perfect fancy dessert for special occasions or if you are in dire need of a chocolate fix. Flourless chocolate cakes are deceptively effortless and rich. It comes out of the oven with a crackly meringue layer that slowly falls into multiple chocolate fissures hiding the fudgy interior. It’s an amazing play on textures and one of my (and many others mind you) favorite desserts.
The best part of it is it only needs 7 ingredients, most of which are already in your pantry, and takes only a few minutes to make. Chocolate and eggs create the main structure of the cake instead of flour. Making this cake more fudgy and luxurious compared to light airy chiffon cakes.
Being extra I wanted to add some fiery heat in the form of black pepper. I know what you’re thinking. Black pepper in dessert? But trust me. Adding savory elements to dessert happens more often than you think and helps cut through all the sugar. Think mexican hot chocolate, strawberries with balsamic and black sesame chocolate cookies. These type of combinations are amazing for ehem spicing things up and make you look like a pastry pro.
How To Make The Flourless Chocolate Black Pepper Cake
First things first: Start of with laying out and prepping all ingredients, separating your eggs, chopping your chocolate, etc. This step makes sure you don’t find yourself in the middle of a recipe with a missing ingredient forcing you to step out for a last minute grocery run.
Melt the chocolate: Use the double broiler method or my method of choice: the microwave. The double broiler method is safer and ensures that your chocolate does not separate but for the sake of convenience and less dishes, I opt to use the microwave. Just make sure to follow the instructions closely and heat in 30-sec increments to avoid overheating. I do this every time when melting chocolate and it hasn’t failed me yet. Next, add in the egg yolks, sugar, vanilla and black pepper to create a rich chocolate batter.
Make the meringue: Whip your egg whites and sugar together until white glossy stiff peaks form. You should be able to see a straight peak when you pull the whisk out. (see photo guide below). Or if you’re brave, hold the bowl of whipped egg whites over your head. If it doesn’t fall then, the meringue is ready.
Fold gently: Don’t rush when combining the meringue into the chocolate batter. Instead, run a spatula down the center and scrape the bottom of the bowl, continuing to scoop the mixture over the top to create a “fold”. Avoid stirring aggressively as to not deflate the air. This is obviously easier to demonstrate than to write so here’s a helpful video.
Bake and devour: I use a springform pan lined with butter and cocoa powder so that the cake comes off easily. Most people use flour as the coating but in this case, it will leave white flecks all over the cake. A total pet peeve and cocoa powder just works so much better for chocolate cakes. Then the best part, serve with whatever toppings you desire and enjoy.
How To Serve The Flourless Chocolate Black Pepper Cake
Add Fresh Berries: Strawberries and raspberries both go well with this cake but other berries like blueberries or blackberries topped with a dusting of powdered sugar make for an elegant cake too.
Top with Cream: One of my favorite ways to elevate this cake further is to use creamy marshmallow fluff for a s’mores inspire cake. I also like to use coconut whipped cream or espresso whipped cream.
Eat with Ice Cream: You can never go wrong with a la mode. Vanilla ice cream or mantecado is a classic pairing. If you’re feeling adventurous try malted milk or horchata flavored ice cream.
Glaze with Chocolate Ganache: Easily a no brainer for chocolate lovers. Mix chocolate with hot cream to create a silky ganache that can be piped for decoration or whipped for a fluffy chocolate topping.
As is: The cake itself is very rich and yummy on its own even without additional toppings. If you really feel the need to add something over the top, a dusting of cocoa powder or powdered sugar will do.
Just A Few Tips
- Use good quality chocolate. This cake is practically 80% percent chocolate so use a chocolate that you enjoy eating and is good for melting. Stay clear from compound chocolate and chocolate chips as these don’t melt well and have higher chances of seizing. Also, use dark chocolate instead of milk or white which would be too sweet for the amount of sugar in this recipe.
- Wait for your melted chocolate to cool before adding the eggs to avoid creating scrambled eggs.
- If you’re still wary about the black pepper, start with 1/2 a teaspoon, taste and add from there. The black pepper is very subtle so you don’t have to worry about it overpowering the cake. Otherwise, you can omit it entirely or add espresso powder which is equally delicious with chocolate.
- Use a clean bowl for whipping the egg whites. Any oily film or even traces of egg yolk can prevent the egg whites from properly whipping.
- Olive oil can be substituted with an equal amount of vegetable oil/neutral flavored oil/unsalted butter. However, I love the fruity notes from olive oil so I recommend you give it a try.
- This cake can be made a day before you plan to serve it. If there are any leftovers, keep in an airtight container in the fridge for up to a week.
If you make this Flourless Chocolate Black Pepper Cake, make sure to leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @unit1404 and hashtag #unit1404 so I can see and share your creations.
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Flourless Chocolate Black Pepper Cake
Ingredients
- 8 oz chopped bittersweet chocolate ,I used a 70% dark chocolate bar
- 115 g (½ cup) extra virgin olive oil
- ½ tbsp vanilla extract
- 200 g (1 cup) granulated sugar
- 5 large eggs ,separated, room temperature
- ¼ tsp salt
- ¼ tsp freshly milled black pepper
Instructions
- Preheat your oven to 350℉ (180℃). Line a springform pan with parchment paper at the bottom and grease the whole pan with butter. Lightly dust the pan with cocoa powder and shake to remove the excess cocoa. Set aside.
- Melt the chocolate and olive oil in the microwave on high in 30-sec increments, stirring every once in a while to create a smooth chocolate mixture. Leave to cool for around 5 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until it turns opaque. Gradually pour in ½ cup of sugar with the mixer still on and continue to whip until glossy stiff peaks form.
- Meanwhile, add the egg yolks, remaining ½ cup sugar, vanilla, salt and black pepper to the melted chocolate. Spoon 1-2 scoops of the whipped egg whites to the chocolate batter and stir to incorporate.
- Add the rest of the whipped egg whites, gently folding the batter to create a homogenous mixture. The batter will have a light latte color.
- Bake for 30-35 minutes or until the cake has evenly puffed up and the edges have pulled away from the pan. The center will be wobbly. Leave to cool at room temperature for 30 minutes up to an hour then place in the fridge for a minimum of 2 hours to cool further. The cake will naturally deflate and crack as it cools. Serve and enjoy!
