You are here:
Croan Cottage Blog » Recipes » Blog article: Chocolate, Chilli and Tequila Brownie Cake
Chocolate, Chilli and Tequila Brownie Cake
Ingredients
- 200g dark chocolate
- 200g butter plus extra for greasing
- 4 eggs, room temperature
- 150g caster sugar
- 20g plain flour
- 60g ground almonds
- 1 tsp ground habanero chilli
- Pinch of Sea Salt
- 2 tablespoons Tequila
- Cocoa powder for preparing the tin
Method
- Preheat the oven to 170C.
- Grease a 23cm springform tin or bundt tin and dust with cocoa powder.
- Melt the chocolate, butter and ground chilli together and leave to cool slightly.
- Beat in the eggs, one at a time.
- Mix in the sugar, flour, almonds, salt and tequila.
- Pour into the prepared tin and bake for 30 mins. Leave to cool before slicing.