Savory Pink Peppercorn Chocolate Cake

Savory Pink Peppercorn Chocolate Cake


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Take a bite from this indulging pink peppercorn chocolate cake tonight after dinner. This delicious recipe will become your new guilty pleasure.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 8 oz chocolate, chopped
  • 1/2 C. brown sugar
  • 1 C. flour
  • 2 T. pink peppercorn, crushed
  • 1 C. softened butter
  • 7 eggs
  • icing and glaze:
  • 6 oz. chocolate, chopped
  • 3/4 C. brown sugar
  • 1 tbsp freshly crushed pink peppercorn
  • 1/2 C. heavy cream
  • 1 C. raspberry jam
  • 2 T. whiskey

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Begin by lightly greasing a round cake pan. Then melt the chocolate and add the crushed pink peppers. Mix the butter, flour, and sugar until you get a fluffy cream. Then add the egg yolks to the mixture. Pour the mix wen smooth into the baking pan and bake for 40 minutes. Meanwhile put the raspberry jam with the whiskey and brush the top and sides of each slice with this glaze. Now whisk together the chocolate, sugar, crushed pink peppers and heavy cream and microwave for about 3 minutes and pour the icing over the cake.

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