Chili chocolate cake

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.

Ingredients

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

Directions

1. Preheat the oven to 180°C. Butter a 24-cm springform pan.
2. Melt the butter and chocolate in a double boiler over simmering water, stirring occasionally. Let cool.
3. 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.
4. 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.