Ingredients
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8 ounces bitter or semi-sweet chocolate (at least 70% cocoa solids), coarsely chopped (fresh, fragrant chocolate is essential)
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6 tablespoons (3/4 stick) unsalted butter
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2/3 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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2 large eggs
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2 teaspoons vanilla extract
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1/2 cup sugar
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1/4 teaspoon black pepper, ground
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garnish
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1-2 teaspoons sifted cocoa powder, to dust over the plate
Directions
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1
Done
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Preheat the oven to 350°. Position the rack in the middle of the oven. |
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2
Done
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Rub the inside of an 8-inch cake pan or a springform pan with butter and coat with flour. |
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3
Done
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Combine the chocolate and butter in the top of a double boiler over simmering water. Stir until the chocolate is melted about 5 minutes and then set aside to cool. |
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4
Done
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Meanwhile, sift the flour, baking powder, ground pepper, and salt into a bowl; whisk well and set aside. |
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5
Done
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Combine the eggs, vanilla extract, in a large bowl. Whisk until foamy. |
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6
Done
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Add the sugar and whisk until light and frothy, 1 minute. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time. |
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7
Done
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Pour the batter into the prepared pan, sprinkle with a little sea salt. and bake 22 to 25 minutes until a skewer inserted 1 inch from the edge comes out clean. Make sure you do not over bake! |
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8
Done
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Cool the cake on a rack 10 minutes, then invert onto a plate and flip over. |
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9
Done
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to serveServe with a dollop of Greek yogurt, creme fraiche, whipped cream or ice cream. |
