Chilli Chocolate Charlotte

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and line a 23cm round cake pan.

   Tip: Use a cake pan with a non-stick coating for easier removal.

2. 2

   In a medium bowl, whisk together the cocoa powder, caster sugar, and salt.

   Tip: Make sure to sift the cocoa powder to remove any lumps.

3. 3

   In a large bowl, whisk together the eggs, milk, and melted dark chocolate.

   Tip: Use a whisk attachment or a hand whisk for this step.

4. 4

   Gradually pour the dry ingredients into the chocolate mixture, whisking until smooth.

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

5. 5

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

   Tip: Use a spatula or offset spatula for this step.

6. 6

   Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

   Tip: Don't overbake, as the cake will continue to cook a little after removal from the oven.

7. 7

   Remove from the oven and let cool in the pan for 5 minutes.

   Tip: This will help the cake release from the pan more easily.

8. 8

   Transfer the cake to a wire rack to cool completely.

   Tip: It's essential to let the cake cool completely before proceeding with the recipe.

9. 9

   Once the cake is completely cool, place it in the refrigerator for at least 2 hours or overnight.

   Tip: This will help the cake firm up and make it easier to work with.

10. 10

    Just before serving, whip heavy cream and cinnamon to desired consistency.

    Tip: Use a stand mixer or a handheld whisk for this step.

11. 11

    Place the chilled cake on a serving plate and top with whipped cream.

    Tip: You can also sprinkle a pinch of cinnamon on top for added flavour and texture.

12. 12

    Optional: drizzle with rum, if using.

    Tip: This will add an extra layer of depth to the dessert.