- 7 large eggs, cold
- 14 oz (380 g) bittersweet chocolate, 72%–85% works great
- 14 tbsp butter
- ¼ cup (60 mL) brewed espresso or coffee
- ¼ cup (40 g) coconut flour
- 1 tsp pure vanilla extract
- 2 tsp chipotle powder
- 1 tsp cayenne pepper
- Gently fold in a few spoonfuls of the eggs into the chocolate mixture along with the coconut flour, until few streaks of egg remain. Add about ½ the remaining eggs, folding again, then adding in the rest until combined. Mix in the vanilla, chipotle powder and cayenne until incorporated throughout.
- Spoon batter into spring-form pan. Place this pan into a large roasting pan or Pyrex baking dish, and fill the dish halfway up the sides of the cake pan with boiling water.
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