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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

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.

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.