Ingredients:
=95 3 chilies, chipotle, dried =95 1/3 cup butter =95 4 oz chocolate, bittersweet, coarsely, chopped =95 3 oz chocolate, unsweetened, coarsely, chopped =95 2 tsp coffee, instant, granules =95 1 cup sugar =95 2 eggs =95 1 tsp vanilla =95 1/2 cup flour =95 1 pinch salt =95 cream, whipping =95 1 cocoa, powder
Directions:
- Preheat oven to 350=B0F (180=B0C)
- In bowl, cover chilies in hot water; soak for 20 minutes or until very soft.
- Drain well.
- Stem, seed and finely chop.
- In saucepan over medium heat, melt together butter, 2 ounces (60 g) of the bittersweet chocolate, the unsweetened chocolate and coffee granules until smooth.
- Let cool slightly.
- Whisk in sugar.
- Whisk in eggs, 1 at a time, and vanilla.
- Stir in reserved chilies and remaining bittersweet chocolate.
- Stir in flour and salt.
- Scrape batter into greased and parchment paper lined 8-inch (2 L) square metal cake pan; bake in centre of oven for 20 to 25 minutes or until cake tester inserted in centre comes out with a few moist crumbs clinging.
- Let cool in pan on rack.
- Cut into squares.
- In bowl, whip cream.
- Serve each square with dollop of cream and sprinkle of cocoa powder.