I love chocolate with a kick. This recipe delivers. It can be made in a one pot/bowl and started in the microwave or on top of the stove. In about an hour you can have a decadent dessert perfect to top off any Latin inspired meal. Serve it warm with ice cream or fruit sorbet. Yum!
Ingredients:
½ Cup Butter
I Cup Sugar
2 Eggs Slightly Beaten
1 tsp g/f Vanilla Extract
½ Cup Organic Green Banana Flour
⅓ Cup Cocoa Powder
½ tsp Ceylon or Mexican Cinnamon
⅛ tsp Cayenne Pepper
⅛ tsp Pequen Chili Powder (available in International aisle at grocery) or double the Cayenne Pepper
¼ tsp Baking Powder
¼ tsp Himalayan Salt
Directions:
Step 1: Line an 8×8 baking dish with parchment paper. Push the paper into the corners and let it hang over the sides. Grease the paper with butter or spray oil. Preheat the oven to 350 degrees
Step 2: Slowly melt the butter in either a medium sized bowl in the microwave (15 seconds at a time) or medium size pot on the stove (do not boil). Let cool to warm.
Step 3: Add sugar, vanilla and eggs and mix well by hand.
Step 4: In a 2-cup sifter, add the remaining dry ingredients and sift into the above mixture.
Step 5: Stir the wet and dry ingredients until well combined.
Step 6: Pour the batter into the prepared dish and bake for 20 mins. Turn the oven off and let sit in the oven for 40 mins to an hour.
