Two-Bite Chocolate Chili Cakes

Rich but light, with a lingering kick of chili - these are irresistible!

• Ready In: 50 mins
• Yields: 48 mini-muffins

Ingredients

• 200  g butter
• 200  g dark chocolate
• 225  g sugar
• 5  eggs
• 1  tablespoon flour
• 1 1⁄2 teaspoons  ground red chili pepper
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 200 degrees C (400F). Lightly butter a 24-mini muffin tin.
2. Melt chocolate and butter. Set aside to cool slightly.
3. Add sugar and mix well.
4. Beat in eggs one at a time.
5. Add flour, salt, and chili.
6. Note on chili: I used unsmoked (Hungarian) paprika, but you could use cayenne, in half the quantity, or chipotle, if you want to experiment with a smoky undertone - taste the batter - heat should be subtle but detectable.
7. Mix well - batter will be glossy.
8. Fill each muffin well 3/4 full. You'll have enough for 48 muffins.
9. Bake 9-10 minutes Top will look done but inside will still be soft when you give it a bit of a push with your finger.
10. Let cool slightly then remove; leave to cool on rack. Store in an airtight tin.