Two-Bite Chocolate Chili Cakes
"Rich but light, with a lingering kick of chili - these are irresistible!"
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
48 mini-muffins
ingredients
directions
- Preheat oven to 200 degrees C (400F). Lightly butter a 24-mini muffin tin.
- Melt chocolate and butter. Set aside to cool slightly.
- Add sugar and mix well.
- Beat in eggs one at a time.
- Add flour, salt, and chili.
- 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.
- Mix well - batter will be glossy.
- Fill each muffin well 3/4 full. You'll have enough for 48 muffins.
- 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.
- Let cool slightly then remove; leave to cool on rack. Store in an airtight tin.
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RECIPE SUBMITTED BY
My formative cooking years were spent in Philadelphia--food lovers' heaven! Favourite cookbook writer: Nigel Slater. I also love reading and using the old classics--Fannie Farmer, The Joy of Cooking, The New York Times Cookbook, James Beard, Silver Palate--as well as my much-loved collection of Junior League cookbooks, especially from Down South.
I live in a little place along the Grand Union Canal with hubby and four Maine Coon cats.
