Chocolate bundt cake with freeze-dried Kampot pepper

Ingredients

  • 270 g egg whites (1 egg has about 30 g of egg white)
  • 90 g granulated sugar
  • 130 g butter + for greasing the pan
  • 60 g vegetable oil (rapeseed or sunflower oil is good)
  • 300 g milk chocolate, or 150 g milk chocolate and 150 g dark chocolate (70% and above); if you use milk chocolate, add 150 g sugar, if you use milk and dark chocolate, add 180 g granulated sugar
  • 180 g egg yolks (1 egg has about 30 g of egg yolk)
  • 165 g plain flour
  • coarse flour for dusting the pan
  • 10 g baking powder
  • 10 crushed balls of  freeze-dried Kampot pepper

Instructions

1. Grease a 26 cm diameter pan with butter and dust it with coarse flour or coconut. The batter is quite a lot; if you have a smaller pan, divide the batter and bake it in another pan, otherwise the batter will overflow.

2. Whip the egg whites with 90 g sugar until stiff peaks form.

3. Melt the chocolate in a double boiler, add butter and oil, mix everything, and add the remaining sugar (as mentioned above, either 150 g or 180 g).

4. Mix the flour, baking powder, and pepper together with the egg yolks into the butter and chocolate mixture, but it must not be hot. The pepper must be crushed in a mortar.

5. Gradually fold the whipped egg whites into this mixture. Do not rush mixing; you don’t want to lose the air in the batter but want it to remain nicely whipped.

6. Pour the batter into the greased and dusted pan and bake at 150 °C for about 90 minutes. We want the batter to bake slowly. This way, the egg whites won’t curdle, and the batter will stay fluffy even after baking.

7. Freeze-dried pepper is fresh green pepper dried by freezing. Its flavor is very strong and intense. Therefore, add it to the batter according to your taste. Taste as you go. If you use homemade eggs, you can even taste the raw batter. There is nothing to fear.


Enjoy your meal!

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