I recently tried a flourless chocolate-chili cake that was not a hit in my household. One said it was too greasy. One said that it tasted under-cooked. And the third, if you know my boys, you can guess which, wouldn't even deign to try it. Critics, all!
But I was craving something chocolatey and decided to adapt my Klad Kakka to have a kiss of heat in the form of cayenne. Success!
Preheat the oven to 350°F.
Whisk eggs and sugar together in a large mixing bowl. Fold in the flour, cocoa powder, and almond extract. Add a dash of cayenne. Pour in the butter and stir until smooth with a spatula.