Two-Bite Chocolate Chili Cakes

1. 1

   Preheat oven to 200 degrees C (400F).

2. 2

   Lightly butter a 24-mini muffin tin.

3. 3

   Melt chocolate and butter.

4. 4

   Set aside to cool slightly.

5. 5

   Add sugar and mix well.

6. 6

   Beat in eggs one at a time.

7. 7

   Add flour, salt, and chili.

8. 8

   Note on chili: I used unsmoked (Hungarian) paprika, but you could use cayenne, in half the quantity, or chipotle, if you want to experiment with a smoky undertone - taste the batter - heat should be subtle but detectable.

9. 9

   Mix well - batter will be glossy.

10. 10

    Fill each muffin well 3/4 full.

11. 11

    You'll have enough for 48 muffins.

12. 12

    Bake 9-10 minutes Top will look done but inside will still be soft when you give it a bit of a push with your finger.

13. 13

    Let cool slightly then remove; leave to cool on rack.

14. 14

    Store in an airtight tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.