scale for:
servings
Chocolate cake with chilli and tequila
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- Preheat the oven to 180°C/gas mark 4. Grease a 23cm round cake tin and line with greaseproof paper.
- Melt the chocolate, butter and chilli in a glass or metal bowl over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate. The bowl must not touch the water as this will split the mixture. Remove from the heat, stir and leave for a few minutes to cool.
- Stir in the eggs one by one, then the sugar, followed by the almonds, flour, a pinch of salt and the tequila. Pour the batter into the cake tin and sprinkle over a generous amount of salt flakes. Bake for 20 minutes.
- Leave to cool and just before you serve, drizzle a little tequila over each slice.
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