This chocolate cake is unbelievably easy to make. It came about through a bungled attempt by one of my chefs to make a cake. Mumbled, distracted instructions produced an unorthodox technique which gave rise to a brilliantly simple cake recipe (mix it all together in one bowl and bake it!). I'm really glad I said, "Bake it, let's see what happens" to that particular error.
- 200 g (7 oz) dark chocolate (70% cocoa solids)
- 200 g (7 oz) butter
- 2 tsp dried chilli flakes
- 4 large eggs, at room temperature
- 150 g (5 oz) golden caster or raw sugar
- 3 tbsp ground almonds
- 1 tbsp plain flour
- 1 pinch sea salt, plus extra to sprinkle
- 2 tbsp tequila, plus extra to serve
- pomegranate seeds, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | 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.
Preheat the oven to 180°C (350°F/Gas 4). Grease a 23 cm (9 inch) round cake tin and line with baking paper.
Melt the chocolate, butter and chilli in a glass or metal bowl over a saucepan of barely simmering water (or in a microwave). The bowl must not touch the water as this will split the mixture. Remove from the heat, stir and leave for a few minutes to cool slightly.
Stir in the eggs, one by one, then the sugar, followed by the almonds, flour, pinch of salt and tequila. Pour the batter into the cake tin and sprinkle over a generous amount of salt.
Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin. Slice into wedges, drizzle a little tequila over each slice, and serve with pomegranate seeds, if you like.
Read about Emma Grazette's spice journey through Oaxaca, Mexico.