Mexican · Dessert
Spiced Chili Chocolate Bars
A dense, fudgy Mexican-style chocolate bar built on melted dark chocolate and butter, warmed through with cinnamon and a whisper of ground black pepper for a slow, building heat behind the cocoa.
$1
12 minsPrep
17 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
334Calories
5gProtein
20.7gFat
34gCarbs
19.6gSugar
4.1gFiber
308mgSodium
81mgChol
12.3gSat Fat
220mgPotassium
40mgCalcium
3.4mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Heat the oven to 170°C (340°F) and line a 10x10cm (4x4 inch) tin with baking paper.
2
Melt the chopped dark chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, then remove from the heat.
3
Whisk the sugar into the warm chocolate mixture, then beat in the egg and vanilla extract until glossy.
4
Sift the flour, cocoa powder, cinnamon, ground black pepper and salt over the wet mixture and fold gently until just combined with no streaks of flour.
5
Pour the batter into the lined tin, spreading it into the corners, and bake for 16-18 minutes until the top is set but the centre still looks slightly soft.
6
Cool in the tin on a wire rack for at least 15 minutes, then lift out and cut into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g chopped chocolate dark 70
- 1 oz28g melted butter
- 1.1 oz30g sugar white
- 1/21/2 eggs, beaten (27g)
- 0.7 oz20g sifted all purpose flour
- 0.2 oz7g cocoa powder
- 0.1 oz2g cinnamon ground
- 0 oz0.5g finely ground, cayenne-style heat substitute black pepper
- 0 oz1g salt
- 0.1 oz3g vanilla extract
