Chili and Chocolate
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- Difficulty Level Easy
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- 1/2 cup dried currants (optional)
- 2 tablespoons coffee flavoured liqueur (Kahlua)
- 2 ounces bittersweet chocolate
- 4 ounces unsweetened chocolate
- 3 tablespoons unsalted butter
- 1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 eggs, room temperature
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine the currants and coffee liqueur in a small saucepan; bring to a simmer over medium heat and remove from heat immediately.
- Pour water into a saucepan until about 1 inch deep and place over low heat. Place a stainless steel bowl over the saucepan to form a double boiler. Combine the bittersweet chocolate, unsweetened chocolate, and butter in the bowl heat and stir just until the chocolate melts; set aside.
- Stir together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper in a bowl; set aside.
- Whisk the eggs and sugar together in a separate large mixing bowl until light and fluffy and pale yellow in color, about 5 minutes. Add the vanilla extract; stir. Beat the melted chocolate into the egg mixture until well combined. Pour the currants and chocolate chips into the mixture; then fold in the flour mixture and stir until evenly combined. Scoop 2-tablespoon portions onto the prepared baking sheets with enough space between so they do not run together.
- Bake in the preheated oven until barely set, about 12 minutes. Allow to cool on the sheets until they set slightly, about 5 minutes, before transferring to a rack to cool completely.
- Servings : 24
- Ready in : 50 Minutes
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