- 500g Dark chocolatechopped
- 10 tablespoons Butterunsalted butter
- 5 Large eggs
- 4 teaspoons Light brown sugar
- 4 teaspoons All-purpose flour
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Salt
If you want to remove your chocolate decadence cake from the pan for presentation, just set it in a pan of hot water for a minute and it will pop right out.
Preheat oven to 220 degrees C. Butter and flour a 9-inch cake pan.
Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.