50 gr Bitter cocoa
180 gr Butter
4 gr Chili pepper
300 gr Dark covering chocolate
100 gr Icing sugar
Melt the chocolate over a baine marie together with the chili pepper, then add the chopped butter a little at a time. Remove the pan from the hob and remove the chili pepper, which will have released all of its flavour.
Mix the egg yolks into the icing sugar.
Whisk the egg whites with some icing sugar. When the mixture is stiff, draw a cross shape through it with a spatula in order to prevent the mixture from deflating.
Mix it all together with the chocolate and add the cocoa.
Put the mixture into a buttered 22 cm cake tin and place it in the oven.