This is one of those addicting, sinfully rich, flourless chocolate cakes, made with only three main ingredients. As one of Glenn Chu's signature desserts from his award-winning restaurant Indigo, he says, "the secret to success is to gently blend the beaten eggs with the melted chocolate and not to over-bake."The cake will still be soft and pudding-like when removed from the oven, but it will firm up when cooled. It keeps almost indefinitely frozen; but give the cake time to warm up, as chocolate always tastes better warm or at room temperature.1 cup unsalted butter, cut into chunks 20 ounces dark semisweet chocolate chips 2 teaspoons coarse ground black peppercorns 5 large eggs, at room temperature, whipped until light and frothy 1/4 cup dutch processed cocoa powder, for dusting strawberries, for garnish whipped cream, for garnish Butter and lightly flour 8-10 (approx. 4-ounces) ramekins or moulds and place on a baking sheet.

In the top of a double boiler or in a large, heatproof bowl fitted snugly over a saucepan with 2 inches simmering water, melt butter and chocolate and stirring until smooth. When melted add black pepper and the essential oils will start to perfume the air. Remove from heat and gently stir in eggs and spoon into prepared moulds. At this point the mixture can be refrigerated for several hours. Remove from refrigerator and bring back to room temperature.

Preheat oven to 325F. Bake the moulds on the tray for about 15 minutes or until cakes puff up. The outsides of the cakes should be set, but the centres will still be quite soft. Remove from oven and invert each mould on plate and let set for 10 minutes. Unfold by carefully lifting one side of the mould. Dust with cocoa powder and garnish with whipped cream and berries.