Chili-chocolate hearts recipe by Franzi – Belmto

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Chili-chocolate hearts recipe by Franzi

Chili-chocolate hearts recipe
Chili-chocolate hearts recipe

Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces.

The ‘Dainty Rings’ ‘Wear it regularly or stylishly at the top of your finger. Let's begin the stacking game! Have fun!’

Since the Aztecs, chili and chocolate have always been the perfect match. And what better combination can you ask for on Valentine’s day. I’d say let’s spice it up! Valentine’s day has never been my favourite day. I find it kind a weird to celebrate love just on one day a year. But let’s use this day for eating some extra chocolate, for watching cheesy movies or maybe some horror ones and for surrounding yourself with beautiful flowers. I love drinking hot chocolate with some chilli and why not combining it in a cake? These little cake hearts turned out so moist and tasty, even my father liked them. Why don’t you bake them for your lovelies? They’re super easy to bake and everyone will like them, I promise. And now I wish you a beautiful Valentine’s day, however and with who you will spend it. It’s gonna be a great day.

All the love and best regards from Switzerland, Franzi

Chili-chocolate hearts recipe
Chili-chocolate hearts recipe
Chili-chocolate hearts recipe
Chili-chocolate hearts, recipe for around 10 pieces

Ingredients:
300g dark chocolate
150g butter
150g sugar
1 teaspoon salt
6 free-range eggs
300g ground almonds
2 teaspoons chilli flakes
50 dark chocolate
Dried edible flowers


Grease ten small heart pans with butter and flour it. Put them into fridge until use. Melt the dark chocolate carefully in a little sauce pan, let cool down until use. Beat butter, sugar and salt until white and fluffy, add one egg after egg and in the end the ground almonds, chili flakes and melted chocolate until you have a homogenous batter. Fill cake batter in heart pans and bake for around 25 minutes in preheated oven to 180°C. Make the toothpick test. Let totally cool down on a cooling rack. Before serving melt 50g chocolate carefully in a little sauce pan and decorate little hearts with chocolate sauce and dried edible flowers.

Bon appétit!