Spicy Double-Chocolate Cake

• 2 7/16 cups dark chocolate
• 7/8 cup butter
• 1 cup sugar
• 6 eggs
• 7 2/3 tablespoons flour
• 1/2 teaspoon chile pepper
• heavy cream

1. Break 350 grams of chocolate into pieces and melt it using a double boiler or in the oven at 60 degrees Celsius.
2. Preheat the oven to 150 C.
3. Add the butter and sugar to a bowl and beat them with an electric mixer until soft and foamy.
4. Add the eggs one at a time, alternating with the flour.
5. Add the chili pepper and the warm melted chocolate.
6. Pour the batter into a 20-centimeter, parchment paper-lined cake pan.
7. Bake the cake in a double boiler for 1 hour and 30 minutes.
8. Remove the cake pan from the double boiler and return it to the oven on the bottom rack for 15 minutes.
9. Cool the cake for at least 6 hours or up to overnight.
10. Break the remaining chocolate into pieces and add it to a saucepan. Bring the heavy cream to a boil and pour it over the chocolate.
11. Cover, remove from the heat and allow the chocolate to melt for 5 minutes.
12. Stir the mixture from the center of the bowl outwards, using a spatula to completely incorporate the heavy cream until smooth and uniform.
13. Serve the cake with the warm icing.

dark chocolate, butter, sugar, eggs, flour, chile pepper, heavy cream

Taken from www.yummly.com/recipe/Spicy-Double-chocolate-Cake-518444 (may not work)