Chilli Chocolate Cantuccini

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.

   Tip: Make sure to adjust the baking time according to your oven.

2. 2

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

   Tip: Sift the ingredients to ensure even distribution.

3. 3

   In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

   Tip: Be careful not to overmix the batter.

4. 4

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

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the unsalted milk, beginning and ending with the dry ingredients.

   Tip: Be gentle to avoid overmixing the batter.

6. 6

   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.

7. 7

   Stir the melted chocolate into the dough until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

8. 8

   Fold in the cinnamon, aniseed, and chilli powder.

   Tip: Be gentle to avoid overmixing the dough.

9. 9

   Divide the dough into 2 equal parts and roll each half into a long rope.

   Tip: Make sure the rope is evenly shaped.

10. 10

    Cut the rope into 1-inch (2.5 cm) thick slices and place on the prepared baking trays.

    Tip: Make sure to leave space between the cantuccini for even baking.

11. 11

    Bake for 15-20 minutes, or until the cantuccini are lightly golden.

    Tip: Check the cantuccini frequently to avoid overcooking.

12. 12

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

    Tip: Be careful not to burn the chocolate.

13. 13

    Combine the heavy cream and unsalted butter in a small saucepan and bring to a simmer over medium heat.

    Tip: Whisk constantly to avoid lumps.

14. 14

    Gradually pour the melted chocolate into the cream mixture, whisking constantly.

    Tip: Make sure the sauce is smooth and glossy.

15. 15

    Toss the baked cantuccini in the chocolate sauce until well coated.

    Tip: Make sure the cantuccini are evenly coated.

16. 16

    Serve the cantuccini immediately and enjoy!

    Tip: Garnish with additional cinnamon or aniseed if desired.