Very chocolate, very tasty, moist cake with spicy impregnation with red hot pepper... How spicy the taste of this dessert will be depends on you... and from your preferences! Actually, therefore (due to the addition of hot chili pepper), the cupcake is called "Mexican", although the recipe itself refers to American cuisine.
Cook Time | 70 minutes |
Servings |
Ingredients
Cake
- 200 gram Flour
- 1 teaspoon Soda
- 50 gram Cacao powder
- 80 gram Sour cream
- 245 gram Sugar
- 175 gram Butter
- 2 pieces Chicken egg
- 125 gram Water (boiled)
- 175 gram Dark chocolate
- 1 pinch Vanilla sugar
Syrup
- 90 ml Water
- 70 gram Sugar
- 1 tablespoon Cacao powder
- 1 pinch Chili pepper (powder)
Ingredients
Cake
Syrup
|
Instructions
- The oven to turn on immediately to heat up to 175 degrees. One of the delights of cooking this cake in its speed and simplicity! Do not beat anything separately-mix. Lay all the ingredients (except boiling water, which we must be ready! and chocolate drops) in the bowl of a stationary food processor and mix everything at medium speed. If there is no stationary mixer (food processor), put all the ingredients in a volumetric bowl and also mix everything with an electric mixer, or manually with a whisk!
- Bake the cake in a preheated oven for about 1 hour. Keep in mind, it rises very well, so be sure to check the readiness of the cake with a wooden skewer - it should come out of the cake dry! Get the cake out of the oven and, without taking it out of the mold, chop it all over the surface with a wooden stick.
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