Pre-Colombian people from Mesoamerica were the first to use chocolate in their diet. Chocolate was not sweetened or fattened as it is commonly today, and was initially consumed as spicy drinks with chilli and other spices such as vanilla.
Today still, Mexican people like to use bitter chocolate in many local recipes such as the famous chicken with chocolate (Chicken Mole) and some very famous chefs around the world also like to use it in savoury recipes other than baking.
It was then no major invention to create our own spicy chocolate cake recipe. It is a dessert that you can serve by itself or with vanilla sauce, cinnamon ice cream or even basil ice cream for those you enjoy modern cuisine.
To surprise your guests with a beautifully tender and creamy chocolate cake with a twist, try on our spicy chocolate cake recipe!
Rose & Clementine’s spicy & creamy chocolate cake recipe
For 4 people.
180g dark chocolate
80g butter (low fat can do)
1 table spoon of white sugar
1 tea spoon of sweet corn flour (maizena)
1 tea spoon of grounded black pepper
1 pinch of saffron (optional)
1 pinch of salt
Turn on the oven at 175degrees Celsius.
Melt the chocolate and butter in the microwave or in a pan at low heat.
Separate the white and the yolks of the eggs.
Mix and stir the yolks with the sugar. Add to the chocolate/butter mix. Add the pepper, sweet corn flour and saffron. Stir the dough.
Add the salt pinch to the whites of the eggs. Beat the egg whites with an electric whisk (faster than manually) until stiff.
Cautiously add the stiff whites to the chocolate dough mixing gently from bottom up.
Pour the dough into a 20cm width baking pan.
Place in the oven for 20mn. The cake must remain moist. Serve when cooled down directly from the baking pan.