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
Goes well with
Mexican Dark Beer
local
Mexican Hot Chocolate
international
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
- 35g35g Chocolate Dark 70, chopped
- 28g28g Butter, melted
- 30g30g Sugar White
- 27g27g Egg, beaten
- 20g20g All Purpose Flour, sifted
- 7g7g Cocoa Powder
- 2g2g Cinnamon Ground
- 0.5g0.5g Black Pepper, finely ground, cayenne-style heat substitute
- 1g1g Salt
- 3g3g Vanilla Extract
