| |
| Melt chocolate and butter in a double boiler (cut butter up in to smaller pieces to assist in even melting). Bring mixture to melting point; it will be lukewarm when all the chocolate and butter has melted. Add flour, sugar and hot water, mix well. Beat egg yolks together until combined and add to chocolate mixture, stir well to combine. Mix in cayenne pepper, chili powder and fresh ground pepper (finely ground). In a separate bowl, beat egg white until soft peaks just start to form, it will still be somewhat liquid but also fluffy. Fold egg whites into chocolate mixture using a spatula until mixture is homogenous. Pour batter into cake pan. Bake 15 minutes ONLY at 425°F. You can bake this in a water bath, if so add 5 minutes to baking time. To bake in a water bath, place cake pan in a 9 x 13 baking pan and add enough boiling water to fill baking pan to the point where it just barely meets the top of the cake pan. When done baking, remove cake from oven and place on cooling rack. Cool completely, cover with foil and place cake in the freezer. This can stay in the freezer for up to two weeks before serving. On the day you plan to serve, remove cake from freezer and immerse pan in enough warm water (just enough to cover the bottom ¾ of the pan) for about 1 minute. Invert the cake onto a serving platter, remove parchment paper. Let stand at room temperature to thaw, for about an hour, then refrigerate. Before serving, cut cake using a knife that has been run under hot water. Wash knife with hot water between each cut (dry the residual water off of knife with a kitchen towel before cutting cake). Serve with fresh whipped cream (you can add a dash of cinnamon to the whipped cream, if desired). Put it in your mouth!! |