Award-winning chef Stevie Parle and professional spice blender Emma Grazette head to Oaxaca, Mexico, discovering regional varieties of chillies. Inspired by local home cooking, they create a sexy Chilli Chocolate Cake with Tequila and Salt.


  • 200G (7oz) dark chocolate with 70 per cent cocoa solids

  • 200g (7oz) butter

  • 2 tsp dried chilli flakes

  • 4 eggs

  • 150g (5oz) sugar

  • 3 tbsp ground almonds

  • 1 tbsp plain flour

  • A pinch of sea salt

  • 2 tbasp tequila, plus a little extra to serve


  • 1.

    Preheat the oven to 180C/350F/gas 4. Grease a 23cm (9in) round cake tin and line with baking paper.

  • 2.

    Melt the chocolate, butter and chilli in a glass or metal bowl over a pan of barely simmering water (or in a microwave). 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 slightly.

  • 3.

    Stir in the eggs one by one, then the sugar, followed by the almonds, flour, a pinch of salt and the tequila. Pour the batter into the cake tin and sprinkle over a generous amount of salt. Bake for 20 – 25 minutes, or until an inserted skewer comes out clean.

  • 4.

    Leave to cool and just before you serve, drizzle a little tequila over each slice.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 286kj
  • Fat Total 20g
  • Saturated Fat 12g
  • Protein 3g
  • Carbohydrate 24g
  • Sugar 21g
  • Sodium 34mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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