in

Chilli Chocolate Cake

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 488 kcal

Ingredients
 

.....for the dough....

  • 150 g Dark chocolate
  • Chilli from the mill
  • 150 g Butter
  • 120 g Cane sugar
  • 4 Eggs
  • 1 pinch Salt
  • 100 g Spoon bisquits
  • 50 g Food starch
  • 2 tsp Baking powder
  • 4 tbsp Mandarin juice / orange juice

... for casting ...

  • 100 g Milk chocolate
  • 50 g Dark chocolate
  • 100 ml Cream
  • 1 pinch Chilli from the mill
  • Coconut flakes or similar for decoration

Instructions
 

.....to the history of the cake....

  • My son wanted to "do" something to his work colleagues and bring a cake with a kick to work. So he searched the net for a recipe that promised pepper or chilli - with the dosage you could let your imagination or sadistic inclinations run free! ; -)) ..... a thank you to Rainbow, by the way, whose recipe we based on!

....to the dough....

  • First, the dark chocolate is melted in pieces in a hot water bath. Then a few turns from the chilli mill are added - for me it was definitely 5 - depending on the degree of spiciness! Now put the whole thing aside and let it cool down.
  • In the meantime, separate the eggs and beat the egg white with a pinch of salt to form egg whites - set aside. Mix the softened butter, sugar and eggs in another bowl until frothy. Squeeze the mandarins and add 4 tablespoons to our dough mixture. Likewise the now cooled chocolate. Mix everything together well.
  • The spoon bisquits are now placed in a freezer bag and crumbled using a rolling pin. Mix in the cornstarch and baking powder and add everything to the dough.
  • Finally, fold in the stiffly beaten egg whites and put everything into a greased springform pan. I baked the chocolate cake for about 35 minutes in a preheated oven at 160 °. Then let cool down well.

....the cast...

  • For the first time I made the icing with chocolate and cream instead of couverture (thanks to Rainbow - tastes much better). Break the two types of chocolate back into pieces and melt them in a hot water bath. Stir in the cream and chili powder and season to taste.
  • Pour over the cooled cake and sprinkle with e.g. coconut flakes, white chocolate sprinkles etc. I wish you bon appetite and a lot of feeling while "seasoning"! 🙂

Nutrition

Serving: 100gCalories: 488kcalCarbohydrates: 42.6gProtein: 3.8gFat: 33.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Espresso and Mascarpone Cake

Yogurt and Cinnamon Ice Cream