Chocolate chilli cakes
“Chillis are among the most widely used seasonings in the world and have been used in cookery for centuries.”
- 1/4 cup pouring cream
- 60g dark, chopped chocolate
- 100g soft unsalted butter
- 110g (1/2 cup) caster sugar
- 2 eggs,
- 4 tablespoons light sour cream
- 150g (1 cup) plain flour
- 3/4 teaspoon medium chilli powder *
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
Capsaicin, a substance in the membrane and seeds, gives these potent little numbers their heat and causes the brain to release endorphins, creating a feeling of wellbeing. Remove the membrane and seeds before using if you want to add just a slight zing to your curry.
Method
Pre-heat oven to 175C.
Heat 1/4 cup pouring cream until boiling and pour over 60g dark, chopped chocolate and stir until the
chocolate mixture is melted and smooth.
Line a small bowl with plastic wrap, pour chocolate mixture into bowl, allow to cool then cover and freeze until very firm.
Beat 100g soft unsalted butter and 110g (1/2 cup) caster sugar until light and fluffy, then add 2 eggs,
one at a time, beating well. Add 4 tablespoons light sour cream and beat until smooth.
Sift 150g (1 cup) plain flour, 3/4 teaspoon medium chilli powder *, 1/4 teaspoon bicarbonate of soda and
1/4 teaspoon salt together. Stir into butter mixture and mix until well combined. Spoon mixture into 6 greased muffin tins (1/2 cup capacity) and bake for 15 minutes.
Cut firm chocolate into 6 pieces, roll each into a small ball and place 1 piece in the centre of each cake,
pressing down gently into cakes.
Bake for a further 15-18 minutes or until firm to touch. Cool cakes in the tin for 5-8 minutes before turning out.
To serve
Serve warm cakes with vanilla ice-cream.
Serves 6.