What’s better than chocolate cake? Well, a chilli chocolate cake, better then if chocolate is the dark one.
Just a pinch of chili pepper, it has to be only slightly tantalising, without exaggerating. Spices in general should help the taste to enhance, not overwhelming it.
You need 20 cm cake mould, Serves 4, Preparation 20 mins, Cooking time 50 mins
- 200 g Italian white flour 00 or All Purpose flour, sieved
- 200 g dark chocolate
- 100 g caster or brown sugar
- 100 ml milk
- 3 eggs
- 1 small fresh whole chilli pepper or a teaspoon of powdered chilli pepper
- 1 tsp instant yeast, sifted
- a pinch of salt
Finely chop the chocolate and melt it in a saucepan with the milk, stir well, then add the chilli pepper and butter, stir and leave it to cool down a bit.
In a bowl beat the eggs together with the sugar until they reach a frothy consistency, add a pinch of salt, the chocolate mixture and stir, then the sifted flour and yeast and stir again with a spatula or wooden spoon from bottom to top. Remove the chilli pepper.
Pour the dough into a 20 cm diameter cake mould lined with baking paper and bake the cake in a preheated oven to 180° for about 25 minutes – depending on your oven.
Tip: to check if the cake is ready, insert a wooden stick and if it comes out dry it is ok.
Top by pouring the rest of the melted chocolate you have set aside before, allow it to cool down room temperature and serve.