Ingredients: 16 slices
Cake: 2 tiny chili peppers, 6 eggs, 10 1/2 oz/20 dkg granulated sugar, 13 1/4 oz/3 3/4 dl light cream or milk, 5 1/4 oz/1 1/2 dl oil (5 1/4-6 1/3 oz/15-18
dkg melted butter or baking margarine), 13 oz/37 1/2 dkg all-purpose flour, 3 1/2 oz/10 dkg ground walnuts, 1 1/2 packages baking powder (4/5 oz), 5 1/4 oz/15 dkg bittersweet baking chocolate, oil or butter to coat the baking pan
Chocolate Cream: 7 oz/20 dkg granulated sugar, 1 teaspoon instant coffee, 7 oz/2 dl cooking (light) cream, 5 1/4 oz/15 dkg bittersweet baking
chocolate, 10 1/2 oz/20 dkg butter, 1 tiny dried chili pepper

Prepare the chocolate cream first. Put the sugar, coffee, and cream into a small pan, and stirring,
bring to a boil. Reduce heat and continue to simmer, without stirring, 3-4 minutes. Remove from heat
and crumble the chocolate into the pan. As soon as the chocolate melts, add the butter. Cut all the chili peppers in half, scrape out the seeds, place them
in a mortar and pound them very fine. It is important not to leave any in large pieces. Blend 1/3 into the chocolate cream, cover, and refrigerate. Beat the sugar and eggs until nearly white, about 3-4 minutes with an electric mixer set on high. Whisk in the cream (milk) and oil (melted butter). Mix together the flour, baking powder, grated chocolate, remaining chili powder, and add to the previous ingredients. Coat two 10”/26 cm cake pans
with butter (oil) and fold equal amounts of dough into them. Bake in a preheated moderate oven
(360°F/180°C; 330°F/165°C convection oven) about 22 minutes. With an electric mixer, whip the chocolate cream until frothy. Spread almost half the cream on one cake. Place the other round over it, spread the remaining cream on the top and sides. Spoon some into a pastry tube with a star tip and decorate the top.

Preparation time: 1 hour + hardening the cream
Calories per serving: 536
Skill: Easy to prepare