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Chili Chocolate Cake: Tortino di cioccolato al Peperoncino
Courtesy of Vanini, www.vaninicioccolato.it.
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3 1/2 ounces Vanini dark chocolate, chopped
3 tablespoons butter
3 large eggs
3 yolks
1/3 cup granulated sugar
1/3 cup flour
Pinch of cayenne pepper
In a small bowl melt the chocolate and butter in the microwave or over a double boiler. Add the eggs, yolks, sugar, flour, and cayenne pepper and whisk until creamy and well combined.
Pour the batter into six 1/2-cup ramekins and refrigerate for at least one hour and up to 6.
Preheat oven to 425 degrees F. Bake for 8 minutes. The centers will be soft and oozy.
Serve with raspberry sauce, if you like. Recipe below.
Raspberry sauce
Serves 6
1 pint fresh raspberries
2 tablespoons granulated sugar
Combine the raspberries and sugar in a small saucepan and cook, mashing the raspberries with a fork, until warm.
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