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Chilli Chocolate Fudge Cake


This recipe showcases Dried Chilli and Cinnamon.


200g plain flour
1 tsp. baking powder
½ tsp. bicarbonate of soda
75g cocoa
1½ tsp. cinnamon
100g salted peanuts and/or cashews
3 tbsp. tahini
¼-½ tsp. chilli flakes
225g light muscovado sugar (or panela)
75g unsalted butter
100g dark chocolate
2 large eggs
175ml cold milk
Fresh lime water icing


Preheat the oven to 180C (160C fan-assisted)/350F/gas mark 4.

Line a square, 20cm tin with non-stick baking paper.

Measure the flour, baking powder, bicarb, cocoa and cinnamon into a bowl.

Grind the nuts finely in a food processor, then add the tahini, chilli and sugar, and mix until combined.

Melt the butter and chocolate in a saucepan, add to the nut mixture along with the eggs, and beat until smooth.

Spoon into another bowl, stir in the milk, sift in the dry ingredients and beat until smooth.

Spoon into the tin and bake for about an hour.

Ice when cold.

Source:Dan Lepard

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