Chilli Cake
The first time I heard of this cake I was like…get out of
here!!! Chilli in a cake!!! How is it going to taste?? We are supposed to use
unsalted butter in the cakes and here is a cake with chillies in it!!!
Surprisingly the cake turned out really soft and utterly
scrumptious. The batter does include chilli powder but in less quantity. The
main chilli ingredient is in the syrup which is later poured on top of the warm
cake. As the chilli cardamom syrup seeps into the cake it infuses it with a
certain Kick...an after-taste that you feel while having the cake.
One thing you will notice is that we are not using any
baking powder or baking soda. This is because there is so less flour. The
softness of the cake is due to the stiffly beaten egg whites.
One confession…the actual recipe called for Brazil nuts. It
is impossible for me to get Brazil nuts where I live. In fact if I go and ask
for Brazil nuts people will think I am nuts. So I used almonds and of course it
tasted superb. However if anyone does use Brazil nuts please do let me know how
it tastes.
Ingredients
For the cake
300 gm dark chocolate
15 cardamom pods
6 large eggs, separated
100 gms Almonds/Brazil nuts, crushed
1 tbsp coarsely ground red chilli
175 gm butter, softened
175 gm sugar
25 gm flour
For the syrup
150 ml water
5 tbsp sugar
8 whole red chillies
15 whole cardamom pods
Preheat the oven to 160 degree Celsius.
De-seed the cardamoms meant for the cake. Take out the seeds
and pound them. Do not throw away the husk. I will tell you why later.
Melt the chocolate, add the crushed cardamom seeds and cool
the whole thing.
Mix the nuts, soft butter, sugar, chilli powder and flour.
Beat the egg yolks
and add to the mix.
Add the stiffly beaten egg whites.
Add the chocolate.
Bake for about 55 minutes.
Prepare the syrup while the cake is baking. Mix together
water, chillies, sugar and cardamom pods and put to boil. Here I also add the cardamom
husks that I didn't throw away. The husks too are fragrant and so why waste
them? Cook till a syrupy texture is formed.
When the cake is done take it out and let it cool a bit.
Pour the syrup on the cake while it is still warm.
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