Chocolate Chilli Fondant Cake with Chocolate Drizzle

A spicy chocolate fondant cake baked until soft-centered and served with a ginger-infused chocolate cream sauce.

Baking Vegetarian Dessert Spicy Chocolate

Estimated Nutrition

Calories

1432.3

kcal / serving

2864.5 kcal total

Carbs

115.1g

per serving

230.1 g total

Fat

99.2g

per serving

198.4 g total

Protein

19.9g

per serving

39.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

100

chopped, for cake

chopped, for drizzle

Dairy

100

Unsalted Butter

cut into cubes, plus extra for greasing

piece

Egg

free-range

100

Double Cream

Whole Milk

Vegetables

piece

Chili

seeds removed, finely chopped

piece

Stem Ginger

finely chopped

Method

Blend the butter and sugar in a food processor until light and fluffy.

Preheat the oven to 200°C.

Turn the cake out onto a plate and pour the sauce over it.

Stir in the chocolate until melted to form a smooth sauce.

Simmer the cream, milk, and ginger in a pan for 4-5 minutes.

Sprinkle chocolate over the batter and bake for 10-12 minutes until soft in the middle.

Pour the batter into a greased 20cm cake tin.

Add the flour, eggs, and chillies to the processor and blend into a smooth batter.