I love food! Not just eating it, but creating it. What beats an afternoon in the kitchen, making a mess as well as scrumptious treats? But when a friend had to alter her diet due to food intolerances I realised not everyone can carelessly indulge. So I set out to make a cake she could eat, and when I achieved a flourless, vegan chocolate cake that tasted pretty good I wondered what else was possible. And so my journey begins into a world of baking where there is always something missing...
Thursday, 31 May 2012
Foodie Pen Pal Parcel - Flourless Chocolate Chilli Cake
foodie pen pal time again and as another month of exciting gourmet post passes
I find myself getting increasingly excited about the whole process. This month
I had a bit of a challenge sending a gluten free vegan parcel to Nicky at kabochafashionista,
but the challenge suited my blog perfectly and I had great fun sourcing
suitable snacks for Nicky as well as making some spiced ginger biscuits she
could enjoy (recipe to follow shortly). I then received my parcel from another
Nikki and look at the delights I received….
A Mauritian Curry Kit – well
I love a curry, but haven’t tried a Mauritian variety before so am looking
forward to trying this one.
Peppersmith fresh mints –
Nikki chose these because the unusual but refreshing lemon and mint combination
and I have to agree that they really are amazingly refreshing (and come in such
a cute box too!).
Dried mango – One of my
favourite fruits and fair trade too so a great choice with this one.
Corn Snacks – Nikki had
tried something similar in Ecuador and I have certainly enjoyed munching on
Sweet ‘n’ Salty popcorn – I
have to admit that I am normally a salty popcorn fan and avoid the sweet stuff
but this provided the perfect balance of the two flavours and was seriously
Rainbow Drops – This
was a proper throw back to my childhood, I used to love these things…woot for
the crazy colours.
Dried chillies –
These were actually bought in by Nikki in Spain last year, so super exciting to
get a continental addition to the parcel!
So thanks Nikki for all of the
exciting goodies….I have a feeling I may have developed a new addiction to
sweet ‘n’ salty popcorn!!
took some inspiration from the chillies and decided to make a flourless
chocolate chilli cake. Although flour isn’t directly used in this recipe it
isn’t actually wheat or gluten free because it does contain breadcrumbs!! But
using breadcrumbs does provide a slightly different texture from a normal
sponge cake and the very slight chilli flavour combines perfectly with the dark
chocolate in this recipe.
1 dried chilli
½ teaspoon cayenne pepper
1 tablespoon warm water
100g dark chocolate 4 large eggs 100g caster sugar Pinch of sea salt 30g cocoa powder 40ml crème fraiche
80g white bread crumbs
Pre-heat the oven to 180 deg C / 350 deg F
small loaf tin with lightly buttered greaseproof paper.
Split the chilli in half
and remove the seeds. Then chop finely and blitz in a food processor along with
the cayenne pepper and a tablespoon of warm water to form a paste. Pass the
paste through a fine sieve to remove any large bits of the chilli and put to
Break the chocolate into
a heat proof bowl and place the bowl over a pan of simmering water, making sure
that the bottom of the bowl does not touch the water in the pan. When the
chocolate begins to melt stir occasionally until lump free and glossy.
Once melted remove the chocolate from the heat,
allow to cool slightly and then mix in the chilli paste and crème fraiche until
Separate the eggs into 2 bowls.
Whisk 50g of the sugar with the egg
yolks until thick and creamy, then fold in the melted chocolate and chilli mix,
salt, cocoa powder and breadcrumbs.
In a separate bowl whisk the egg
whites until stiff and then gradually whisk in the remaining 50g sugar until
Then gradually add the egg whites
to the chocolate mix gently folding the two mixtures together. When folding the egg whites into the chocolate
mixture add a spoonful at a time gently turning the mixture over so that the
two sets of ingredients become combined without losing all of the air from the
Spoon the mixture into the cake tin
and cook in the centre of the oven for 35-40 minutes until a skewer inserted
into the centre comes out clean.
Remove from the oven and leave in
the tin to cool before loosening the edges with a knife and turn out the cake.
Dust liberally in cocoa powder
before serving, great served with a dollop of any crème fraiche you may have left over!