Chilli chocolate muffins

Lesley Waters

Chilli and chocolate is such a fantastically wild combination. The South Americans have been doing it for years – so give it a go. Make twice as much of the chocolate sauce and spoon over ice cream - divine!

Preparation Time: 15 minutes
Cooking Time: 12 – 15 minutes
Serves: 4-6

Ingredients

for the muffins:
2 Freedom Food labelled large eggs
150g / 5oz butter, softened
150g / 5oz sugar
125g / 4oz self raising flour
55g / 2oz cocoa powder
4 tbsp milk

for the orange cream:
1 250g tub marscapone cheese
75ml / 3fl oz double cream
grated zest of 1 large orange
icing sugar to taste

for the sauce:
3 tbsp golden syrup
juice of 1 orange
125g / 4oz dark good quality continental chocolate
1-2 tsp Tabasco sauce

double cream, to serve

Method

1. Preheat the oven to 200C/400F/Gas Mark 6. Grease 8 nonstick muffin tins.
2. In a food processor blitz the butter and sugar. Gradually beat in the eggs. Sift together the flour and cocoa. Add to the processor with the milk and pulse briefly until just mixed in. Do not over mix.
3. Spoon the cake mixture into the prepared muffin tins. Bake in the oven for approx 8-10 minutes until just cooked but still very moist in the centre.
4. Meanwhile, in a bowl mix together the mascarpone, cream, orange zest and sweeten to taste with icing sugar.
5. Place the golden syrup and orange juice in a small bowl over a pan of simmering water and gently heat. Break in the chocolate and stir until smooth. Add the Tabasco sauce and mix well.
6. To serve place a warm muffin on a plate spoon over the chocolate sauce and a generous dollop of the cream.