Chocolate tart with chili, salt and tequila

Ingredients for 1 servings:

• 200 g dark chocolate
• 200 g butter
• 1 tsp chili flakes, dried
• 4 eggs
• 150 g raw cane sugar
• 4 tbsp almonds, ground
• n. B. Salt
• 2 tbsp tequila
• e.g. Tequila, for drizzling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

juicy, gluten-free, for 12 pieces

Preheat oven to 180°C. Line a round cake pan (approx. 24 cm) with baking paper and grease. Melt the chocolate, butter, and chili in a double boiler or carefully in the microwave, stir, and let cool for a few minutes. Beat in the eggs one at a time, then stir in the sugar, almonds, a pinch of salt, and 2 tablespoons of tequila. Pour the batter into the baking pan and sprinkle with salt. Bake the cake for about 25 to 30 minutes (use a skewer to check if it’s firm). Let cool in the pan; it will shrink slightly; this is completely normal. Just before serving, drizzle with more tequila, but this is a matter of taste, as it will soften slightly.