Paid partnership with Xoco Gourmet Cocoa & Couverture
Mi-cuit with red kampot pepper & apple brandy
Makes 4 cakes
225g 70% Mayan Red chocolate, finely chopped
120g granulated sugar
100g cake flour
2 tsp. freshly ground red kampot peppercorns
6 M/L eggs
60ml apple brandy
Generous pinch of salt
Preheat the oven to 190C fan and coat the inside of four 8cm diameter, 5cm tall ring moulds with butter and place on a baking tray lined with baking paper.
Melt the butter and add the chopped chocolate, stirring to dissolve. Add to a bowl and set aside until cooled to room temperature. Whisk together sugar, flour, ground pepper, eggs and apple brandy, then fold in the cooled chocolate mixture until a smooth batter. Season to taste with salt.
Pour into the prepared ring moulds and bake for 8 minutes for very soft and runny interior and 9-10 for a firmer interior.
Leave to cool for 5-10 minutes, before transferring the cakes in the ring moulds to serving plates. Remove the ring moulds and serve immediately.