I love sweet and savory dishes but super sweet and super hot? I had tried this mexican chocolate infused with chiles and couldnt believe how incredible it was. So i did some googling and found this recipe that turned out to be my new favorite dessert. I just had to share it with the folks here at THP.
This recipe follows that of a traditional flourless chocolate cake except for the addition of ground chilis which adds plenty of heat and a hint of spice to the sweet treat. You can cool it down by serving it alongside a scoop of sorbet or gelato.
Ingredients
8 oz. good quality bittersweet chocolate, melted and cooled
1 stick of good quality unsalted butter
1/4 - 1/2 teaspoon ground chilis, depending on the heat you want
4 eggs
1/2 cup sugar
Procedure
1. Preheat oven to 350. Creme the butter until light and fluffy.
2. Add the sugar and mix just to incorporate. Add the eggs one at a time until combined.
3. Mix in the chocolate and chili. Pour into a lightly buttered pan.
4. Bake for 25 minutes. Let cool for about 10 minutes before removing from pan. Serv
