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Pour over the bowl of chocolate; mix thoroughly. Spoon cake batter into prepared cupcake liners and pan. Fill cupcake tins no more than half full.
To begin with this recipe, we must prepare a few components. You can have mexican chocolate chilli cakes using 7 ingredients and 3 steps. Here is how you cook that.
Composition needed to serve Mexican Chocolate Chilli Cakes:
- 75 g dairy free chocolate
- 70 ml dairy free milk
- 1/2 teaspoon dried chilli flakes
- 120 g gluten free self raising flour
- 60 g caster sugar
- 65 ml vegetable oil
- 1 egg
It isn't spicy at all, so if you're nervous, these amounts are a great place to start. Extremely chocolaty with a chile kick, these Mexican Chocolate Cakes pair well with fabulous Cinnamon Ice Cream. Add the butter/margarine to a mixing bowl together with the sugar. Combine all cake ingredients in a mixing bowl and stir until smooth.
Instructions to cook Mexican Chocolate Chilli Cakes:
- Preheat the oven to 170 oC - Grease and line a 6″ round cake tin or six individual mini cake tins - Melt the chocolate then stir in the milk and chilli flakes
- Stir in the caster sugar and oil - In another bowl whisk the egg - Stir in the flour and chocolate mix - Pour into the cake tin
- Bake in the oven for 30 minutes for a large cake or 20 minutes for individual cakes - Remove from the oven and cake tin - Allow to cool completely - Dust with cocoa powder and a couple of chilli flakes
Remove from pan and cool completely. Add the bittersweet, Mexican chocolate, cinnamon and ancho powder into the food processor. Pulse until the chocolate is ground into very small pieces. Transfer the chocolate into a large mixing bowl. In a small pot set over medium heat, bring the stick of butter to a boil.
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