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.
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.