Chocolate And Chili Cake

1. 1

   Preheat the oven to 180C.

2. 2

   Grease a cake tin (22 centimeters.) with butter, and line with parchment paper.

3. 3

   Break the chocolate into pieces and melt with the butter in the microwave on low. Stop and stir every minute until smooth.

4. 4

   Beat the egg yolks with the sugar until light and fluffy.

5. 5

   Add the melted chocolate and chili powder, and stir gently. Set aside.

6. 6

   Whisk the egg whites with a pinch of salt until firm.

7. 7

   Add to the chocolate mix and fold in gently with a spatula.

8. 8

   Place the mixture into the muffin molds and cook for 20-25 minutes, until a skewer comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.