On a chilly day it works great with a cup of good, strong, freshly ground coffee and chilibrownies. I think that they are best when they have 'set themselves’ refrigerated until the following day (and the following days).
Yum – de er nogle af yndlingskagerne her ;o)
200 gr god mørk chokolade ca 70 – 80 %
250 gr butter
150 gr rå rørsukker
150 gr hvedemel
1 small teaspoon salt
4 spsk kakaopulver
100 gr hvid chokolade
chili to taste – I use fresh (like from the freezer)
150 – 200 gr valnøddekerner
Smelt smør og chokolade sammen i en lille gryde ved meget svag varme og stil det til side så det kan køle lidt af.
Turn on the oven at 175 degrees celsius.
Liberating chillies for core and chop medium-fine. I like that you have to be able to bite into small pieces chili, but not for large.
Chop the white chocolate very rough. Do the same with walnuts, they will almost halved just think I.
When the oven is running hot, Beat eggs and sugar until light and frothy.
Turn flour, salt, cocoa, chili, nuts and white chocolate.
Reversible butter / chocolate mixture into. Although it should be turned well, touch as little of it as possible, so the eggs retain a little airiness.
Hæld det i en form på ca 25 x 25 cm og bag dem midt i ovnen i ca 25 minutter ved 175 grader. The cake should be very soft in the middle – almost liquid, but see baked on the outside.
Cool the cake – like in the refrigerator and cut then into small square chunks and serve.
You can easily use ground chili – experience is just another.
Now use a good chocolate and organic eggs. Gode ingredienser giver god smag.
Tried with particular:
– 2 aribibi gusano, 2 aji pineapple, 2 balloon. Was yummy. Fine chilibid in a way where everyone can eat it – one can smages chilien.
– 3 aribibi gusano, 2 aji pineapple, 2 balloon. The extra Aribibi could not particularly taste. Kan godt forsøges med 1 mere næste gang.
– 4 aribibi gusano og 4 aji pineapple. Most can easily be here. Not strong, but a pleasant sensation of chilli in 'aftertaste’
– 8 aribibi gusano – min favorit ;o)