Mini Chocolate and Red Chili Cakes


  • 200 g / 1 cup dark chocolate 70%
  • 3 eggs
  • 60 g / ¼ cup butter
  • 90 g sugar ½ cup sugar
  • 1 teaspoon chilli flakes
  • 1 tablespoon icing sugar


  1. Butter the ramekins and place them in the fridge until ready to use.
  2. Melt chocolate and butter au bain-marie or on the high setting of a microwave for 1 minute. When the chocolate is melted, stir with a metal spoon. Leave to cool.
  3. Beat the eggs and sugar together for 5 minutes, until creamy and a whitish colour.
  4. Stir in the chocolate/butter mixture into the eggs.
  5. Spoon 2 to 3 tablespoons of chocolate mixture into each ramekin.
  6. Bake in a pre-heated oven at 180°C/ 355°F for 12 minutes.
  7. Turn upside down into individual serving plates.
  8. Sprinkle with a pinch of chilli flakes and icing sugar.
  9. Serve immediately.
12 minutes

Baking time

15 minutes

Preparation time



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