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chocolate cakes chocolate butter sugar eggs vanilla brandy ground cinnamon chili powder ground cloves ground black pepper
Viewed: 11 - Published at: 2 years agoIngredients
- Warm Individual Spiced Chocolate Cakes
- 10 ozs (285g) Xocopili, or another bittersweet chocolate, chopped
- 4 Tablespoons (60g) salted butter
- 4 Tablespoons (50g) sugar, divided
- 4 large eggs, separated, at room temperature
- 1/2 tsp vanilla extract
- 1 tsp brandy or rum
- 1/2 tsp ground cinnamon
- 1/4 tsp chili powder
- Big pinch of ground cloves
- Few turns freshly ground black pepper
Method
- 1. Preheat the oven to 400°F (200°C).
- 2. Butter six heatproof coffee or custard cups. Dust the insides with sugar and tap out any excess.
- 3. In a medium-sized bowl, melt the chocolate and butter over a pan of simmering water, stirring until smooth. Remove from heat and stir in half of the sugar, then the yolks. Then mix in the vanilla, brandy, and spices.
- 4. In a clean, dry bowl, whip the egg whites until fairly stiff. Beat in the sugar, and whisk until the whites form soft, droopy peaks.
- 5. Fold one-third of the egg whites into the chocolate mixture, then fold in the remainder, just until incorporated. Don't overfold.
- 6. Divide the batter into the prepared cups.
- 7. Bake the cakes for 10 to 12 minutes, just until the tops feel firm. Once done, remove the cakes from oven and cool for a minute before serving.
- Serving: If you wish, unmold the cakes onto plates for serving, or serve as is. Top with a scoop of ice cream, sorbet, or a dollop of whipped cream, to which you can also add a touch of korean chili pepper.
