Flourless Chocolate Black Pepper Cake
7 ingredient rich Flourless Chocolate Black Pepper Cake with a crackly meringue top and fudgy molten core perfect for special occasions
Servings: 8 slices
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!
Notes
*Use a weighing scale for this recipe to ensure best results
*The olive oil can be subbed with a neutral flavored oil or melted butter
*For tips on how to properly fold ingredients, please see the blog post
*This cake needs to cool completely for it to set. Otherwise the center will remain molten, although that isn't a bad thing
Recipe inspired by Chef Sonny Mariano