Chilli Chocolate Buckle

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease an 8-inch square baking pan and line with parchment paper.

   Tip: Optional: Use a dark baking pan to enhance the chocolate color.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

   Tip: Use a whisk to incorporate air and ensure even mixing.

3. 3

   In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy.

   Tip: Be careful not to overmix, which can result in a dense buckle.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Use room temperature eggs for better emulsification.

5. 5

   In a small bowl, whisk together the vanilla extract, chilli flakes, chilli powder, and cinnamon.

   Tip: Adjust the spice level to your liking.

6. 6

   Add the dry ingredients to the wet ingredients, alternating with the melted butter, beginning and ending with the dry ingredients.

   Tip: This will help to create a layered effect.

7. 7

   Stir in the ancho dried chilli.

   Tip: Soak the chilli in hot water for 5 minutes if using, then chop and add.

8. 8

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to burn the chocolate.

9. 9

   Fold the melted chocolate into the buckle batter until well combined.

   Tip: Use a spatula to scrape the sides of the bowl.

10. 10

    Pour the batter into the prepared baking pan and smooth the top.

    Tip: Use a spatula to remove any air pockets.

11. 11

    Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

    Tip: Check for doneness frequently to avoid overcooking.

12. 12

    Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    Tip: This will help the buckle to set and make it easier to cut.