- 2 T flour
- 400 g smoked dark chocolate, melted (see Cook’s tip)
- 120 g butter
- 200 g brown sugar
- 1 vanilla pod, split and seeds removed
- ½ cup cream
- 5 free-range eggs
- 2 T pink peppercorns, crushed
Preheat the oven to 150°C.
Dust a rectangular baking tin with flour, then line it with greaseproof paper. Suspend an ovenproof dish over a saucepan half filled with boiling water and place over a medium heat.
Melt the chocolate, butter, brown sugar, vanilla and cream in the ovenproof dish, stirring occasionally.
In a bowl, whisk the eggs with 2 T flour then pour the chocolate mixture into the egg mixture, along with the pink peppercorns, and combine thoroughly.
Pour the mixture into the baking tin and place in a bain-marie or in the middle of a large roasting tin filled with hot water.
Bake for 2 hours and 15 minutes, or until the cake is cooked through. Remove from the oven and refrigerate to cool.
Cook’s tip: To smoke the chocolate, prepare the smoker and wrap tinfoil around the rack. Position the rack over a tray of ice water in the smoker and cold smoke for 40 minutes. Remove from the smoker and allow to cool completely before using.
Per serving: 1611.9 kJ, 5 g protein, 25.1 g fat, 38.1 g carbs