- Portion size 16 servings
- 3 dried chipotle chili peppers
- 1/3 cup butter
- 4 oz bittersweet chocolate coarsely chopped
- 3 oz unsweetened chocolate coarsely chopped
- 2 teaspoons instant coffee granules
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup flour
- 1 pinch salt
- 1/2 cup whipping cream
- cocoa powder
Preheat oven to 350°F (180°C).
In bowl, cover chilies in hot water; soak for 20 minutes or until very soft. Drain well. Stem, seed and finely chop.
In saucepan over medium heat, melt together butter, 2 ounces (60 g) of the bittersweet chocolate, the unsweetened chocolate and coffee granules until smooth. Let cool slightly.
Whisk in sugar. Whisk in eggs, 1 at a time, and vanilla. Stir in reserved chilies and remaining bittersweet chocolate. Stir in flour and salt.
Scrape batter into greased and parchment paper lined 8-inch (2 L) square metal cake pan; bake in centre of oven for 20 to 25 minutes or until cake tester inserted in centre comes out with a few moist crumbs clinging. Let cool in pan on rack. Cut into squares.
In bowl, whip cream. Serve each square with dollop of cream and sprinkle of cocoa powder.