Chilli Chocolate Entremet
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You've got to try this stunning chilli chocolate entremet I've been making lately. It's such a showstopper dessert, yet it comes together in under an hour, which is perfect for when you want something impressive without spending all day in the kitchen. The dark chocolate gives it that deep, luxurious flavor, while the chilli powder adds this wonderful unexpected warmth that makes each bite interesting. Dark chocolate is packed with antioxidants too, so you can feel a little better about indulging. The whole thing is surprisingly straightforward to put together, and I promise your guests will think you spent way more effort than you actually did.
Ella x
Ingredients
- 400 gdark chocolate
- 150 gcocoa powder
- 200 gall-purpose flour
- 250 ggranulated sugar
- 120 gunsalted butter
- 4 nulllarge eggs
- 1 mLvanilla extract
- 10 gchilli powder
- 5 gsalt
- 150 mLmilk
- 10 gespresso powder
- 100 gdark chocolate chips
- 20 gcocoa nibs
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.
- 2
In a medium bowl, whisk together the flour, cocoa powder, and espresso powder. Set aside.
- 3
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Tip: Use a stand mixer or a hand mixer for this step.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Beat in the vanilla extract.
- 6
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Be careful not to overmix.
- 7
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use a spatula to scrape down the sides of the bowl.
- 8
Add the melted chocolate to the batter and mix until well combined.
- 9
Add the chilli powder, salt, and milk, and mix until the batter is smooth.
- 10
Fold in the dark chocolate chips and cocoa nibs.
- 11
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a decorative border.
- 12
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 13
Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
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