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Master Montezuma Recipe

If you don’t like the spice in this, you can cut back on the cayenne pepper, but we love how it accents the dark chocolate. It is hard to believe that there is no flour in this recipe!

Tip: Store in the fridge but remove 1 hour before serving to soften.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 10 Hours


  • 1 pound bitter-sweet chocolate
  • coarsely chopped
  • 10 tablespoons (1 ¼ sticks) unsalted butter cut into pieces
  • 5 large eggs (separate the yolks and the whites into different bowls)
  • 2 tsp of cayenne


  1. Using a double boiler

  2. melt the chocolate and butter until warm and smooth. Remove from heat and whisk in the 5 egg yolks and cayenne. Set aside.

  3. Beat on high speed the egg whites until peaks are stiff but not dry

  4. 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.

  5. Pour into a greased 9 inch pie or cake pan that is lined with parchment paper.

  6. 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.

  7. Bake at 350F for 30 minutes

  8. The top of the cake will have a thin crust but the interior needs to be soft and gooey still.

  9. Remove from water pan and let cool on rack then refrigerate overnight.