Chef John’s Chocolate Decadence
Ingredients:
- 18 ounces semisweet chocolate, chopped
- 10 tablespoons unsalted butter
- 5 large eggs, at room temperature
- 4 teaspoons white sugar
- 4 teaspoons all-purpose flour
- 1 pinch cayenne pepper
- 1 pinch salt
Directions:
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Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
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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.
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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.
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Pour 1/4 of 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.
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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.
