This dessert pairs wonderfully with any of our red wines. We highly recommend it with the Tempranillo.
Prep time: 15 minutes Bake: 10 minutes Yield: about 72 mini bites
7 oz dark chocolate, chopped
3/4 cup sugar
1 rounded tbsp flour (we used gluten-free flour)
1/4 tsp Ancho Chili Powder
1/4 tsp Chipotle Chili powder
1/4 tsp Cayenne Pepper
1/4 tsp red pepper powder
(adjust chili powders more or less to taste)
1/4 cinnamon powder
Pinch of fine sea salt
Orange zest to taste
Pre-heat oven to 400 degrees F
1. Melt the butter with the chocolate in a double broiler or in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
2. Transfer into a mixing bowl, add in the sugar, and let cool a little. Add the eggs one by one, mixing well after each addition. Add a rounded tablespoon of flour, the ground chili and salt, and mix well.
43 Pour the dough in the molds (I used mini muffin tins), and put into the oven to bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
4. Let the the mini bites cool down enough to unmold them, then transfer to a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving.
65 Top with whipped cream and orange zest.