I already wrote that I love chocolate with chili flavour. Lindt Excellence Chili is just one of the best chocolates I’ve ever tasted. It just has the right proportion of cocoa (49%) and sugar, in my opinion. And the extract of chili pepper makes it totally irresistible. This chocolate made me want to explore different chili-chocolate recipes, like this cake for example.
It is a very simple recipe with minimum ingredients. The amount of chili here is really small and you taste just a mild hint of it. I will add a bit more next time! Needless to say, you can skip chili altogether if you don’t like it and you will get just a simple chocolate cake. The original recipe can be found here.
225 g unsalted butter, at room temperature, cut in pieces
340 g dark chocolate, chopped
6 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon chipotle chili powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne powder
Powdered sugar for decoration
- Preheat the oven to 180°C. Butter a 24-cm springform pan.
- Melt the butter and chocolate in a double boiler over simmering water, stirring occasionally. Let cool.
- Whisk eggs and sugar together in a large bowl. Add melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne. Mix to combine. Pour into the springform pan.
- Bake until cake is set and top begins to crack, about 30-40 minutes. (The center will still be moist.) Cool completely on a rack. Remove the side of the pan. Serve sprinkled with powder sugared.