Posts Tagged ‘South Devon Chilli Farm’

Smoked Chilli Chocolate Cake

Clandestine Cake Club Entry

Smoke, Chilli and Chocolate a great combination

I’m always looking for an opportunity to push my culinary experience, and when I heard on the grapevine (from Grazing Kate) that there was to be a Clandestine Cake Club meeting in Devon, I had to get involved.

As I’ve admitted previously I tend to get stressed out when baking cakes, I struggle that it’s best to follow a recipe, still for this event I knew I had to come up with something that was a tad unusual, and tied in to my smoking.

So here’s my recipe for the cake I took along.

Smoked Chilli Chocolate Cake

200g unsalted butter cut into small cubes

200g 70%+ quality dark chocolate broken into squares

50g plain flour

50g ground almonds

5 eggs separeted into yolks and whites

75g light soft brown sugar

100g golden caster sugar

1 dried ancho chilli (I smoked mine) available from South Devon Chilli Farm  blitzed in a spice grinder until fine.

Smoked Chocolate Icing

100g 70%+dark chocolate

50g smoked unsalted butter

Preheat your oven to 180 degC. Set up a bain marie of a heatproof bowl over simmering water, and add the butter and chocolate, ensure the water does not touch the bowl. Gently stir until the chocolate and butter are melted and combined, and remove from heat.

Sift the flour intro a bowl , add the almonds.

In a separate bowl add the brown sugar to the yolks and whisk until creamy. Fold in the chocolate mix until fully combined and then the chilli.

In another bowl whisk the egg whites and caster sugar to a soft peak, and then gently fold in the flour and almonds, followed by the whites until combined without knocking the air out of the mix.

Pour into a 20cm springform cake tin that has been greased and lined with baking parchment and bake for 40 minutes until still slightly sticky in the middle. Leave to cool in the tin before lifting onto a wire rack.

Using the bain marie again for the chocolate icing, melt the chocolate and butter (use regular unsalted if you can’t get any smoked, or cold smoke your own, I used beech home smoked butter), stir and leave to cool until it thickens and spread on the cake.

Garnish the cake with chocolate truffles and a chilli, and enjoy with good company and lashings of clotted cream.

Padron Chilli Roulette

I managed to acquire some Pimientos de Padron, the Spanish Tapas chilli from the South Devon Chilli Farm http://www.southdevonchillifarm.co.uk

I tasted these for the first time last year, and they are not too easy to get hold of, I’ve even tried to grow my own but they slugs took a liking to them and sadly decimated my seedlings.

These are a mostly mild sweet chilli with roughly 1 in 10 being an awful lot hotter, so it really is Russian chilli roulette when you eat one.

I dressed them with olive oil and sea salt, and cooked them on my tuscan grill over red hot embers until they charred and blistered.

Then it was a case of get stuck in and see who got the hot one!

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BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke

British BBQ- Cooking outdoors whatever the weather

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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One man's quest to exercise enough so that he can eat all of the good things that exist in the world

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