Master Montezuma Recipe
Tip: Store in the fridge but remove 1 hour before serving to soften.
Using a double boiler
melt the chocolate and butter until warm and smooth. Remove from heat and whisk in the 5 egg yolks and cayenne. Set aside.
Beat on high speed the egg whites until peaks are stiff but not dry
Using a rubber spatula to fold in half of the egg white mixture into the chocolate mixture and blend well. Blend in the remaining egg whites.
Pour into a greased 9 inch pie or cake pan that is lined with parchment paper.
Set pan in large shallow baking dish or roasting pan and pour hot water inside until it reaches almost half way up the sides of the torte pan.
Bake at 350F for 30 minutes
The top of the cake will have a thin crust but the interior needs to be soft and gooey still.
Remove from water pan and let cool on rack then refrigerate overnight.