I need to start by confessing that I’ve never really cooked with chilli. We did some bits and bobs at cooking school but never really scratched the surface as far as spicy cooking was concerned. In the intervening years there I’ve dabbled here and there, I make a pretty good curry now (if I do say so myself) but still not quite leapt into the realms of cooking with actual chilli.
It’s all about to change. I understand that chilli and chocolate go rather well, being that you can buy it as a ready made combo so that seemed as good a place to start as any. I trawled my (many) cooking books for a nice basic chocolate/chilli cake recipe, but to no avail so I basically went at it myself. I used:
- 110g caster sugar
- 110g butter
- 110g self raising flour
- 2 eggs
- 40g dark chocolate (melted)
- 1 heaped tablespoon of Galloway Chilli original
Firstly, on a cold winter afternoon such as this, you’ll need to bring the butter into the sitting room and place it next to the wood burner to soften.
Then you will need to melt some chocolate (I used 70% cocoa in this cake) in a mixing bowl over a pan of boiling water. It is important never heat the chocolate directly because “if you let the chocolate boil you let the chocolate spoil” something to do with the chemical make up, apparently.
Then basically combine the ingredients put into a cake tin and into the oven at 180 degrees for about 40 mins, until the knife comes out clear.
The icing is 20g melted chocolate with 60g butter, and 50g icing sugar.
Once cooked the chilli is not overpowering, there is a subtle warmth to the cake with an very chilliesque aftertaste, which inevitably makes you want to eat more cake. The feedback from my taster is that it could do with more chilli, and I think the next version of this cake will probably contain double, but that’s probably a matter of taste as it’s pretty good as it is.
I’m now planning to use this for afternoon tea after a cold days stalking or in a shoot lunch picnic. Any further suggestions welcome?