-6oz DARK Chocolate
-2 Large Eggs
-1/2 Cup Sugar
-1/4 Cup Greek Yogurt
-1/2 Teaspoon Vanilla Extract
-1/4 Teaspoon Ground Cayenne Pepper
-1 Pinch Salt -1/4 Cup Powdered Sugar
-1/3 Second Spray (ie. Pam)
-1/2 Cup Water
METHOD to the MADNESS:
-Pre-heat the oven to 375 degrees.
-Coat, liberally, w/ non-sick spray, the interior of a spring-form pan (I used 4″ pans, as opposed to one large 8″ pan – should be enough ingredients for four 4″ cakes).
-Pour water into a small sauce pan & bring to a light boil.
-Once water reaches a boil, pour DARK chocolate, butter, cayenne pepper, & salt into the pan.
-REDUCE heat to LOW & let products meld. -do NOT allow to boil or simmer.
-Stir occasioinally for 3-5min while over low/medium heat.
-Remove chocolate from heat, stir in sour cream & vanilla, & cover.
-While the chocolate / butter mixture is melding, crack eggs & separate yolk from the whites. Egg yolks in one mixing bowl, egg whites in another.
-Wisk egg whites until SOFT peaks form.
-Pour in 1/4 cup sugar & wisk the egg / sugar mixture until STIFF peaks form.
-Empty remaining 1/4 cup sugar into the egg whites & beat until a yellow paste-like texture forms.
-Next, pour the chocolate mixture into the egg yolks & thoroughly mix (by hand or medium speed hand blender).
-While mixing the chocolate / egg yolks, slowly fold in the stiff egg whites.
-Allow enough time for THOROUGH MIXING of the chocolate / egg yolk / egg whites mixture.
-Once all ingredients combined… Pour mixture into the spring form pan, filling 1/2 – 3/4 of the pan.
-Place spring form pan in oven & let cook on 375 for ~30-45min (Depending upon your oven / size of pan / amount of mixture in the pan… you will notice the ingredients rise as they heat, fall back in upon itself / crack slightly, & finally, the edges of the cake firm up & pull from the pan).
-Once pulled from the oven, allow to cool / firm for 10-15 minutes.
-FINALLY, DUST WITH POWDERED SUGAR, GRAB A FORK & LET THE MAGIC HAPPEN!!
-Ensure you allow the product to COOL (If NOT cooked thoroughly enough / allowed cooling time, the bottom of the cake may pull away & remain in the spring-form pan).
-Sweet berries are refreshing w/ this cake & a PERFECT complement to the DEEP, RICH FLAVORS of the CHOCOLATE & hint of the cayenne.
WHY A WINNER: Cake prep is simple & results is GLUTTEN-FREE, delicious, lite, sexy… AND versatile; complimenting nearly any meal!!
THE COUNT PER SERVING: 180 Calories, 14g Fat, 6g Carbs, 12g Protein.