Chocolate Cake with Chilli Pepper
This luscious chocolate chilli cake will give you all that chocolatey goodness - with a kick!
Temperature: 180 degrees Celcius
Cooking time: 35 min
- 50 gr Bitter cocoa
- 180 gr Butter
- 4 gr Chilli pepper
- 300 gr Dark covering chocolate
- 4 Eggs
- 100 gr Icing sugar
Melt the chocolate over a baine marie together with the chilli pepper, then add the chopped butter a little at a time. Remove the pan from the hob and remove the chilli pepper, which will have released all of its flavour.
Mix the egg yolks into the icing sugar.
Whisk the egg whites with some icing sugar. When the mixture is stiff, draw a cross shape through it with a spatula in order to prevent the mixture from deflating.
Mix it all together with the chocolate and add the cocoa.
Put the mixture into a buttered 22 cm cake tin and place it in the oven. Bake at 210° C until the cake is set and top begins to crack, anytime from 40 - 50 minutes depending on your oven. (The centre will still be moist.)
Tried and Tested:
Tried and tested by one of our readers Lynne Train:
I’m pleased to say we celebrated with friends last night and the Chilli Chocolate Cake was delicious.
The temperature and cooking time seemed extreme to me so I took a chance and had success cooking the cake at 180 degrees for 35 minutes.
I shared the story of our correspondence and the Chilli Chocolate Cake debate and will be sharing the recipe with ‘the committee’!
Many thanks for your emails and interest.
We have updated the cooking time and temperature based on Lynne's experience - thank-you Lynne!