Rich Chilli Chocolate Cakes

Rich Chilli Chocolate Cakes fresh ideas
Chili and chocolate is one of those strange combinations that just seems to work. Give these Rich Chili Chocolate Cakes a go, you won’t be disappointed.

Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Dessert
Servings 6 people

Ingredients
 
 

  • 60 ml cream
  • 60 g Dark chocolate broken up into small pieces
  • 100 g butter room temperature
  • ½ cup sugar
  • 2 eggs
  • 4 Tbsp sour cream
  • 1 cup flour
  • ¾ tsp Chilli powder
  • ¼ tsp Baking soda
  • ¼ tsp salt

Instructions
 

  • In a saucepan bring cream to the boil.
  • Remove from the heat, add the chocolate and stir until melted.
  • Pour chocolate mixture into bowl lined with plastic cling wrap, let it stand for about 20 mins until cool then cover and freeze until very firm, at least 2 hours.
  • Pre-heat oven to 175°C.
  • Grease 6 large mold muffin tray and set aside.
  • Beat butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add sour cream beating until smooth.
  • Sift flour, chilli powder, baking soda and salt together. Fold into wet ingredient until well combined.
  • Divide batter between muffin molds and bake for 15 minutes.
  • Meanwhile, remove chocolate mixture from the freezer and cut into 6 pieces, using your hands roll each into a small ball.
  • After 15 minutes remove muffins from the oven – being careful not to bang the tray too much.
  • Place 1 rolled chocolate ball in the centre of each muffin, pressing down gently into the batter.
  • Return to the oven and bake for a further 15-18 minutes or until firm to touch.
  • Cool cakes in the tin for 5-8 minutes before turning out to cool on a wire rack.
  • Delicious on their own or serve warm with a scoop of vanilla ice-cream.
Keyword vegetarian
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