Tarte au chocolat with Chili - Chili Chocolate Cake

This chocolate cake with pep has the makings of a real favourite cake. Extremely chocolatey with a very fine spiciness - excellent!

Ingredients:
200 g chocolate coating/block chocolate (plain)
(if you like it sweeter, use 100 g whole milk and 100 g plain chocolate coating)
200 g Butter
200 g Sugar
½ - 1 tsp very finely ground Chili powder (or more depending on your desired level of spiciness)
5 eggs
2 tbsp. flour

Preparation:
Chop or grate the chocolate and place it with the butter in a pan over a very low heat, or melt it in the a water bath. Add the sugar and chili powder and stir well. The mixture should become a creamy, almost runny mass.

Completely line (including the edges) a 26 cm springform pan with aluminium foil.

Use a mixer on the highest level to mix the eggs for 5 minutes until frothy. Then fold in the butter-sugar-chocolate mix and 2 tbsp. sieved flour.

Put the dough in the pre-prepared springform, and place it in the pre-heated oven on a middle shelf and bake for 25-30 minutes at 170 °.

Caution: Don`t be surprised if the cake quickly rises at the beginning, but then sinks back down when it cools. This is normal. You can also sprinkle the chocolate cake with icing sugar or garnish it with chili strands.