Chocolate Cake with Nut Butter and Chilli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chocolate, 85% cocoa content
- 150 g butter
- 1 pinch (s) salt
- 1 pinch chili powder
- 3 tablespoon, heaped puree (baking nut puree)
- 4 egg (s)
- 120 g cane suar
- 2 tablespoon, heaped spelled flour
- 50 g almond (s), round
Print Recipe
Pin Recipe Instructions
- Melt the chocolate with the butter, add the salt, chilli and nut butter and mix everything together.
- Separate eggs. Beat egg yolks and sugar until foamy, beat egg whites into snow.
- Stir the egg yolk and sugar mixture into the chocolate mixture, then add the flour and almonds. Finally fold in the egg whites.
- Put the dough in a greased loaf pan. Bake on the middle rack for 20 minutes at 220 ° in the preheated oven.
- The cake is still a little runny inside.
- The nut butter I use is a baking cake puree from the organic market.
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