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.
Preheat the oven to 180C/350F/gas 4. Grease a 23cm (9in) round cake tin and line with baking paper.
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.
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.
Leave to cool and just before you serve, drizzle a little tequila over each slice.
Nutritional analysis per serving (12 servings)
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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