Baked Chocolate Cake with Chilli and Amaretto

Method
Heat oven to 170C. Grease and flour a 7" diameter sponge tin. In a medium saucepan, place the chocolate pieces and the butter and the chilli powder and heat very gently, stirring until melted and smooth. Remove from heat and allow to cool. Put eggs and sugar in large bowl and whisk until trebled in volume. Add first a quarter of the chocolate chilli mixture and mix gently with a spoon till well mixed then add the rest of the mixture and the Amaretto and mix well. Pour mixture into the cake tin and bake in the preheated oven for 8 minutes ONLY. Remove from the oven, allow to cool. Should be slightly soft to the touch, not firm. Can be refrigerated for 24 hours or eaten when cool.

Dust top of cake with icing sugar (can sift over a piece of lace or doily to make a nice pattern) and serve with soured cream. NB Adapted from Lucy Cooks basic baked chocolate cake recipe.

Thanks to
Julia Mountain from the United Kingdom for submitting this Baked Chocolate Cake with Chilli and Amaretto recipe.

Added on 25 December 2008.

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