Chili and chocolate cake

Cake:

• 150 g butter
• 2 dl sugar
• 3 eggs
• 100 g dark chocolate
• 1/2 red chili
• 2 1/2 dl wheat flour
• 1 dl cocoa powder
• 1 tsp vanilla sugar
• 1/4 tsp salt

Glaze:

• 150 g dark chocolate
• 1 tbsp butter
• 1 tsp finely chopped red chili

For decoration:

• 1 tbsp chili flakes
• 1/2 red chili

Cake

1. Take the butter out of the refrigerator about an hour before so that it is at room temperature for the time of baking.
2. Preheat the oven to 175 degrees. Cover the bottom of a 20 cm diameter springform pan with baking paper. Brush the edges with butter and sprinkle the pan with breadcrumbs.
3. Whip the room temperature butter with sugar until fluffy. Add the eggs one at a time, continuing to whip.
4. Melt the chocolate in the microwave on low heat, stirring occasionally. Finely chop the chili and mix into the melted chocolate. Add the chocolate and chili mixture to the butter and sugar mixture. Mix the dry ingredients and carefully add them to the batter. Avoid over-mixing to prevent too much air from escaping from the dough.
5. Pour the dough into the pan and bake on the bottom rack of the oven for about 30 minutes. Let the cake cool before covering it with glaze.

Glaze

1. Melt the chocolate in the microwave on low heat, stirring occasionally.
2. Mix the butter into the melted chocolate.
3. Finely chop the chili and add to the chocolate mixture.
4. Spread the glaze on the cake.

Decorating

1. Decorate the cake with chili flakes and thin slices of fresh chili to your liking. The cake will keep at room temperature for a few days.