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Chocolate Peppercorn Cake Recipe

This flourless Chocolate Peppercorn Cake recipe is the dessert to serve when you want something sinfully rich and decadent.

Trivia: According to Wikipedia, Peppercorn originally referred to a type of coffee originally referred to the fruit of the black pepper.

Tip: For best results, always use good quality chocolate.

Tip: Recipes call for unsalted butter as a way of ensuring consistency in the finished product. The amount of salt in butter can vary, so the saltiness of your finished product would be inconsistent if you used salted butter. Chefs use unsalted butter so they know exactly how much salt goes into a recipe.

Chocolate Peppercorn Cake Recipe

Ingredients

1 cup butter, unsalted
20 ounces of dark, semisweet chocolate chips
2 teaspoons of black peppercorns, ground coarsely
5 large eggs, which you have brought to room temperature
1/4 cup of dutch processed cocoa powder
strawberries (optional)
whipped cream (optional)

Method

You will need eight or ten molds or ramekins that are approximately four ounces in size. Butter and flour the ramekins and place them on a baking sheet.

Cut the butter into chunks.

Whip the eggs until they are light.

Using a good double boiler (e.g. the Farberware Classic Series 2-Quart Saucepan with Double Boiler Insert and Lid) which is set over simmering water, melt the butter and chocolate chips together.

When this is melted, add the peppercorns and enjoy the aroma that emits from the mixture.

Remove this mixture from the heat, and then Gently spoon in the eggs. Pour this into the ramekins or moulds. If desired, you may refrigerate this chocolate peppercorn cake batter for several hours, but bring it back to room temperature before cooking.

Preheat oven to 325°F.

Bake the moulds for about 15 minutes. Do not over bake. The chocolate peppercorn cakes should puff up, and although the outsides should be set, the cakes should be soft in the center. They will become firmer as they cool.

Remove from the oven and turn each ramekin upside down on a plate. After ten minutes, carefully lift one side of the mould and remove. Dust with the cocoa powder. If desired, garnish with strawberries and whipped cream.

You can freeze these flourless chocolate peppercorn cakes, but allow them to come to room temperature before serving. Chocolate is at its best when its on the warm side.


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