Chocolate and chilli go so well together. I decided to make a flourless chocolate cake to go with chilli jam. This cake is deliciously light and moist.
You will need: 6 tablespoons cocoa powder, 1/3 cup boiling water, 100g butter, 1 cup caster sugar, 400g almond meal, 4 large eggs, 1 cup of milk soured with a squeeze of lemon juice, 1 teaspoon vanilla essence, 1 teaspoon bi-carbonate of soda.
Mix the cocoa, water and butter until the cocoa is dissolved and the mixture is glossy (heat gently if necessary). Add the sugar and mix well, then add the remaining ingredients. Grease a round or square cake tin and line with baking paper. Pour in the cake mix and bake in a moderate oven for 60 minutes until a toothpick comes out clean.
michelle picker cooks 
This looks delicious. Is that chilli sauce that you have used as a garnish? (Surely not!)
BTW: I have spend the morning reading about raw food (http://www.kemisrawkitchen.com.au/) and am intrigued by some of the recipes, especially those using nuts. I’m tempted to dust off the food processor later today and give it a whirl. May even sign up for her cooking classes in January. Join me if you dare!
Looks incredible but what kind of chilli jam do you use as an accompaniment?
Hi Kate, this one was bought from a delicatessen!
Yum!!!