Ingredients
- 150 g of flour
- 340 g of room temperature butter
- 24 g of fresh chilli
- 560 g of sugar
- 150 g of cocoa powder
- 200 g of 64% chocolate
- 220 g of egg
- 10 g of vanilla
- 6 g of salt
Preparation
Place the butter along with the chilli in a bag and vacuum seal it at 99% using a Sammic SU machine. Set aside.
Put the bag in a SmartVide sous-vide cooker for 30 minutes at 70°C.
In a bowl, thoroughly mix the melted chocolate with the infused butter and vanilla.
In another bowl, whisk the eggs and sugar with a hand mixer. Add the sifted flour, cocoa powder, and salt.
Combine both mixtures until you achieve a homogeneous batter.
Place the mixture in individual silicone moulds and bake for 30 minutes at 180°C.
In this recipe, the sous-vide technique allows the butter to be evenly infused with the chilli. The low temperature intensifies the flavours.
Chef’s notes
