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A Chilli Chocolate Valentines Treat

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Chilli and chocolate are a marriage made in heaven, so what better way to round off your Valentine's Day meal than with The Spice Peddler's Mexican Chilli Chocolate Cake.

This is not just any ordinary chilli chocolate combination. Our gluten free Mexican Chilli Chocolate Cake uses a combination of 4 different dried Mexican chillies which add sweet, chocolate-y, raisin like notes that combine harmoniously with dark chocolate. The richness of the chocolate offsets some of the heat of the chillies leaving only gentle and warming spice notes.

Our simple recipe makes baking this cake a breeze for novice and experienced bakers, and the result is a rich,soft, moist brownie like cake. You can also use this cake mix and recipe to make individual brownies in a muffin tin or similar, instead of a whole cake.

If you have never tried the heavenly combination that is chocolate and chilli then this cake is the perfect introduction! At only $5 a pack (which is the price of a single rose in some places) this is a cake is guaranteed to spice up your evening!

Vanilla is another spice that works beautifully with chocolate, so why not serve the cake with some vanilla infused natural yoghurt or homemade vanilla ice-cream for the perfect indulgent and romantic dessert to round off your meal?

Ingredients


250g dark chocolate with 70% cocoa solids

250g butter

5 eggs

1 packet of The Spice Peddler's Chilli Chocolate Cake Mix

1/2 teaspoon sea salt flakes

Optional - 2 tablespoons tequila, plus a little extra to serve



Method


Preheat the oven to 180°C/gas mark 4. Grease a 23cm round spring-form cake tin and line with greaseproof paper.

Melt the chocolate and butter in a glass or metal bowl over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate. The bowl must not touch the water as this will split the mixture.

Remove from the heat, stir and leave for a few minutes to cool.

Stir in the eggs one by one, followed by the cake mix and the tequila if using. Pour the batter into the cake tin and sprinkle over half a teaspoon of salt flakes.

Bake for 30 minutes and test for doneness (use a toothpick or skewer - if it comes out clean then the cake is ready). If the cake is not quite ready then give it another 5 minutes in the oven.

Leave to cool, remove from the pan and serve. If you have some tequila hanging around, try sprinkling a few drops over each slice.

Serve with vanilla ice-cream or vanilla infused yoghurt




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