We can't recall where we got the original recipe for this - but it helped us use up excess chillies from the garden. We've eaten it cold, but warmed slightly and served with ice cream and cream is also delicious.
long red chili, seeded, chopped (or more if you like it hot!)
Serving Size: 1 (933) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 135 g66 %
Total Fat 15 g23 %
Saturated Fat 8.4 g41 %
Cholesterol 40 mg
Sodium 67.6 mg
Dietary Fiber 3 g11 %
Sugars 8.4 g33 %
Protein 4 g
Preheat oven to slow, 150 Celsius. Lightly grease a 18 x 28 cm pan. Line with baking paper, extending paper 2cm above pan edge.
Using a double boiler (or small glass bowl over pot of water) combine chocolate, butter, sugar and chilli. Stir over low heat until smooth. Allow to cool for 10 minutes.
Lightly blend cherries, flour, almond meal and eggs until well combined. Pour mixture into pan, smoothing top. Bake for 35-40 minutes, until cooked when tested with a skewer (check 5 minutes earlier for fan forced oven.).
Slice into squares, dust with cocoa powder and serve.
Options for variations: Add ½ cup crushed peanuts with flour and almond meal. Replace dark chocolate with white chocolate. Replace cherries with mulberries.