Author Notes: The best. —Ausra de Araujo
free range eggs
grams butter, room temperature
cup coconut sugar
teaspoon sea salt
grams 80% dark cooking chocolate
cup self raising flour
teaspoon bicarbonated soda
- Melt 250g of chocolate and place to blender. Add butter, sugar, 1 chili pepper, soda, flour and eggs. Blend till smooth.
- Bake at 160´C for 30-45 min (depending on how moist a cake you like)
- Once baked and cooled down top up with ganache (melting 150g of chocolate with cream), decorate with chili pepper and chill in the fridge for 1 hour before serving.