½ cup (1 stick) unsalted butter, cut into 1” pieces, at room temperature, plus more for baking pan

¾ cup plus 2 Tbsp. sugar, divided, plus more for pan

10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped

2 tablespoon vegetable oil

6 large eggs

2 tbsp natural unsweetened cocoa powder

2 tsp Evermill Allspice

1 tsp Evermill Cinnamon

¼ - ½ tsp Evermill Cayenne

1 tsp vanilla extract

¾ tsp kosher salt


1 cup chilled heavy cream

8oz creme fraîche

Pinch of flaky sea salt

Candied Ginger (optional)

*a 9-inch spring-form pan and electric mixer or whisk


Preheat oven to 350º. 

Using some extra butter, coat the pan with butter and dust the interior with 2 tbsp of granulated sugar. In a double boiler (place a heat safe bowl in a pot with 1-2inches of water and bring to boil) melt the chocolate and butter, remove the bowl from the pot and set aside. 

Separate 4 of the eggs into two medium mixing bowls. Using the remaining 2 whole eggs and crack them into a medium bowl with the egg yolks, then add the cocoa powder, allspice, cinnamon, cayenne, vanilla extract, and granulated sugar, whisk until smooth. Slowly stir the melted chocolate into the egg yolk mixture. 

Whip the egg whites until the mixture begins to foam and become white, with the mixer continually running, gradually add the sugar until fully incorporated and a stiff meringue begins to form. In two batches, fold the egg whites into the chocolate mixture. Make sure that no white ribbons of egg whites can be seen. 

Pour the chocolate batter into the prepared cake pan. Bake at 350º for 35-40 mins. Cake should puff-up and rise, and the edges will pull away from the pan. Remove from the oven and allow to completely cool before serving, can be made 1-2 days in advance.

To make the topping: using a whisk or electric mixer, whip the chilled heavy cream and creme fraîche together with a pinch of salt. Serve with the whipped cream mounded on the center of the cake with candied ginger (optional)