Chocolate chilli tequila cake
Tasked with bringing dessert for a modem Mexican themed
dinner with friends, I discovered this great recipe on the SBS website: http://www.sbs.com.au/food/recipes/really-easy-chocolate-cake-chilli-salt-and-tequila
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| Chocolate chilli tequila cake with candied chilli flower |
I basically followed the recipe but adding I the rind of one
lime. I cooked the cake in the oven for 35 minutes (10 or so minutes longer than
the recipe) and then let the cake cool with the oven off and the door open for
about another 10 minutes. The edges cooked faster than the middle, so as the
cake cooled I added some tequila around the edge to ensure it remained moist.
The cake was tasty with a similar consistency to a brownie, with a nice chilli
kick at the end.
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| Chilli chocolate tequila cake process |
I made a few candies chillies and lime rind to decorate the
plate. I used 1 cup of water and 1 cup of sugar, dissolved over a medium heat.
I added the deseeded and sliced (but still connected to the stems) chillies and
lime rind and covered to cook for about 15 minutes. After arranging the cooked
pieces on a lined baking tray they went in the oven on 160 degrees 25 minutes
(until they started to harden).
The chilli flowers looked great, but I was less impressed
with how the lime rind worked out.
