Andean spice cake with chocolate

Ingredients for 1 servings:

• 4 eggs
• 150 g butter (or palm fat)
• 200 g flour
• 200 g corn flour
• 3 pinch(s) chili powder
• 1 pinch of garlic powder
• 3 bars of chocolate (preferably Criollo cocoa)
• 4 tbsp cocoa powder, deoiled
• 150 g cane sugar
• 50 ml milk
• 100 ml brandy, South American
• 1 dashes lemon juice
• 1 packet of baking powder
• 1 pack of desiccated coconut
• 1 bar of chocolate (block chocolate)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a delicious, spicy chocolate cake from Ecuador

Finely grate the three chocolate bars. Mix the flour with the baking powder. First, mix the eggs, sugar, and butter together. Then, alternately add the flour, cornflour, milk, and brandy to make a paste. Finally, add the grated chocolate and the skimmed cocoa powder and fold in. Season with garlic, chili, and lemon juice. Pour the batter into a greased springform pan and bake at 200°C for 30-40 minutes (test with a toothpick). Make a glaze from melted chocolate, a little brandy, and desiccated coconut, and drizzle it over the finished cake.