This Chocolate chilli truffle cake is delightfully deceitful. On first bite, you experience decedent chocolate flavours that linger on the palate until the bite of chilli enters and warms the back of your throat!
This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten, paying close attention to the chocolate ingredients.
Function: FullSteam (100% steam)
250 ml espresso coffee
200 g dark brown sugar
3 cinnamon quills
1 tsp chilli flakes
½ tsp chilli powder
1 tsp vanilla bean paste
400 g unsalted butter, cubed, room temperature
375 g 70% Cocoa Dark Chocolate, broken into squares
200 g 45% Cocoa Dark Chocolate, broken into squares
8 eggs, beaten
Cocoa powder and berries, for garnish
Grease a 23cm round cake pan and line the base with baking paper.
Combine espresso, sugar, cinnamon quills, chilli flakes, chilli powder and vanilla in a saucepan. Heat saucepan over medium-low heat for 20 minutes to infuse the flavours and dissolve the sugar. Strain mixture through a fine sieve, discarding the chilli and cinnamon quills; return coffee mixture to a clean saucepan; add butter and chocolate; stir over low heat until melted and mixture is smooth; remove from heat.
Add eggs, mixing until well combined. Strain through a fine sieve into the prepared cake pan; loosely cover with foil.
Place on a wire rack in the steam oven. Set oven to 80°C FullSteam and cook for 55 minutes. The cake should have a slight wobble once baked. Remove cake from steamer and allow to cool down in the pan, before placing in the fridge for 6-8 hours until chilled. Turn out onto a plate for serving and sprinkle a thin layer of cocoa powder over the top. Garnish with berries of your choice.
If the Chocolate chilli truffle cake is hard to remove from the pan, place the bottom of the pan in some hot water for a minute to loosen. To cut the cake into clean pieces, use a large knife dipped in hot water and wiped for each cut. If desired this dessert can be made a day or two before serving.
This recipe uses NEFF’s ovens with FullSteam. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.
Rechelle’s love of food and cooking lead her to become a chef at a young age. With over 7 years experience working in 5 star hotels and patisseries, Rechelle has developed a love for creating delicious new recipes to aspire the home cook.