90g Bourneville chocolate
15g butter and extra for greasing
35g sugar
1 egg
¼ tsp salt
1 tsp vanilla extract
15g plain flour
1/4 tsp mild chilli powder
cocoa powder for dusting


Pre-heat the oven to desired temp (below).

Generously grease 2 large dariole moulds with butter and dust with cocoa powder.

Melt the chocolate in a bain marie.

In a bowl, cream together the butter and sugar, and gradually beat in the eggs.
Then add the chilli powder, salt and the vanilla.
Stir in the melted chocolate and then fold in the flour and stir until a smooth batter.

Divide between the moulds 2/3 full and then cook for:
13 minutes straight away at 200C.
15 minutes from the fridge at 190C.
21 minutes from frozen at 180C.

If you liked this recipe, why not check out our other delicious recipes here on the ‘Our Recipes’ page on our website.