Mexican Chilli Chocolate Cake with Candied Pepitas

I originally got this recipe from a Dish magazine, but have made it so many times now that it's become a household favourite, of those who love chilli and those who don't so much. This makes a decadent dessert or morning tea treat. Best served small, but more than likely to have you going back for more. 

I only add half a teaspoon of cayenne pepper to the dish, but it's enough to give a subtle chilli kick. Married with the intensity of  72% Whittaker's Dark Ghana it makes a smooth welcoming flavour, not to be missed. 

Pepita is Mexican for 'little seed of squash' or as we would call them, Pumpkin Seeds. Having the candied pumpkin seeds is optional but given that the cake has a soft fudgey texture, the crunch of the pumpkin seeds adds a really nice contrast. 

This can keep in the fridge up to a week, but probably won't get past a day or two by the time people get a taste for it. With only 2 tbsp of flour, this recipe is really easy to make gluten free. Feel free to use any type of flour, plain, gluten free, almond or coconut flour etc. 

Mexican Chilli Chocolate Cake 

with Candied Pepitas

Ingredients 

• 200g Whittaker's Dark Ghana 72% Chocolate 
• 200g butter
• 1 cup sugar
• 4 eggs, lightly beaten
• 1 tsp vanilla extract 
• 2 tbsp flour
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 tsp cinnamon 

To Dust: 1 tbsp each of icing sugar, cocoa and cinnamon. 

Candied Pepitas 

• 1 egg white
• 1/4 sugar
• 1 tbsp cinnamon 
• 70g pumpkin seeds

Don't forget lightly whipped cream to serve with it. 

Method

Grease and line the base of a 20cm round or square cake tin. 

Preheat your oven to 170 degrees celsius. 

In a double boiler* melt the butter and chocolate, stirring gently. 

Remove from the heat and stir in vanilla and sugar. Set aside to cool for 10-15 minutes. 

Meanwhile prepare your candied pepitas**. Lightly whisk egg with a fork - you do not need to get the egg to stiff peaks, just whisk 30 seconds or so to aerate it. Stir in sugar, cinnamon and pepitas. 

Lay non-stick baking paper on a baking tray and spread pepita and egg white mixture in a thin layer.

Pepitas Before

Pepitas After

Bake at 170 degrees for 5 -7 minutes, turning once. Once cooked, remove from oven and leave to cool. 

They will become crunchy once cold. Remove from tray, breaking up any large chunks. Store in an airtight container for up to 2 weeks. 

The chocolate should now be cool enough to add the beaten eggs. Stir them in then stir in sifted flour, salt, cinnamon and cayenne pepper. 

Pour into the baking tin and bake for 20 - 25 minutes, till a skewer comes out clean. Leave it in the tin to cool, it will deflate and set. 

Before serving with whipped cream and candied pepitas dust with icing sugar, cocoa and cinnamon. 

Candied Pepitas

*A double boiler can be achieved by placing an inch of water in the base of a saucepan on a medium to low heat. Rest a bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water). Place the chocolate and butter in the bowl and the steam from the water will gently heat it. 

**Pepitas is the Mexican term for little seed of squash, or more commonly known as pumpkin seeds.