Two-Bite Chocolate Chili Cakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Rich but light, with a lingering kick of chili - these are irresistible! Ingredients:
200 g butter |
200 g dark chocolate |
225 g sugar |
5 eggs |
1 tablespoon flour |
1 1/2 teaspoons ground red chili pepper |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 200 degrees C (400F). Lightly butter a 24-mini muffin tin.
2. Melt chocolate and butter. Set aside to cool slightly.
3. Add sugar and mix well.
4. Beat in eggs one at a time.
5. Add flour, salt, and chili.
6. Note on chili: I used unsmoked (Hungarian) paprika, but you could use cayenne, in half the quantity, or chipotle, if you want to experiment with a smoky undertone - taste the batter - heat should be subtle but detectable.
7. Mix well - batter will be glossy.
8. Fill each muffin well 3/4 full. You'll have enough for 48 muffins.
9. Bake 9-10 minutes Top will look done but inside will still be soft when you give it a bit of a push with your finger.
10. Let cool slightly then remove; leave to cool on rack. Store in an airtight tin.
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