Luxury Chocolate Cake flavored with chili, peanuts, dark chocolate and Arruco VSOP.
Preheat the oven to 200ºC. (the cake should stand in the middle of the oven) about 18 min. The cake should be in a long pan.
Ingredients:
230 g butter
5 egg
6 dl powdered sugar
5 dl flour
9 tbsp cocoa
5 teaspoons vanilla sugar
1 krm salt
1 fist salted peanuts
400 g of dark Odense chocolate
1 tbsp chili flakes (Santa maria - red hot flakes) (If you like more pie in the cake, you add 1 tbsp)
5 tbsp Arruco VSOP
Leave the chili + Arruco VSOP to sit for 20 minutes.
coffee Cream
150 g of room-warm butter
200 g Philadelphia cheese (natural)
10 dl icing sugar
1 ½ cup cocoa
3 tbsp STRONG coffee, nothing messy here. (cold coffee)
0.5 dl Arruco VSOP
Do this:
Grease and bread a long pan.
Melt the butter on low heat, meanwhile whisking the eggs and sugar properly puffy. Put away the whisk and then turn in the butter and gently stir with a licking pot.
Mix all dry ingredients and then sift this into the batter, then pour in the chilli mixture and make sure everything mixes well (do not whisk).
Lastly you chop the dark chocolate as well as the peanuts a little lightly, I like when there are some bigger pieces in it.
Turn this into the mixture then the batter should drop into the mold and into the oven. (the cake should be in the middle of the oven)
Depending on how messy you want it. (18 - 22 min)
It is important that you do not open the oven door during baking.
Let the cake cool!
Now it's time for the coffee cream to step in.
Just mix all the ingredients with the whisk and spread it over the cooled cake with a lollipop. Sprinkle with lots of good salty peanuts.
Good to serve with a click of lightly whipped cream.
Recept av Therese Karlsson