Ingredients:

1 stick unsalted butter, at room temperature
115 g dark chocolate
2 bird’s eye chillies, deseeded and very finely chopped
3 large eggs, at room temperature
120 g raw sugar
135 g almond flour
pinch of salt

Method:

Preheat the oven to 325 F.

1. In a bowl over simmering water, melt the chocolate with the butter and the chillies. Make sure the water does not touch the bottom of the bowl. Take off the heat and set aside.
2. In the bowl of an electric mixer, whisk the eggs with the sugar over high speed until pale yellow and fluffy, about 10 minutes. Add a pinch of salt and mix until combined.
3. Fold in the chocolate mixture in the eggs with a spatula, then fold in the almond flour.
4. Line the bottom of an 18 cm removable bottom cake pan with parchment, butter and flour* it, then spread the mixture in it.
5. Bake for 40 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
6. Let it cool for 10 minutes, then transfer to a cooling rack and let cool completely.