Flourless Chocolate Habanero Cake

This recipe was borrowed from my husband's friends at work. Love it

Ingredients

• 1 cup bittersweet chocolate chips
• 1/2 cup butter
• 2-3 habanero peppers, seeded and quartered
• 3/4 cup white sugar
• 1/2 cup cocoa powder
• 3 eggs, beaten
• 1 teaspoon vanilla extract


Directions

• Preheat oven to 300° F. Grease an 8 inch round cake pan, and dust with cocoa powder.
• Melt butter, remove from heat and add habaneros. Steep peppers in butter for 30 minutes and discard peppers.
• In medium bowl, combine chocolate chips and butter. Carefully microwave until chocolate is melted. Stir to combine.
• Stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Optional
• Slices may be reheated for 20 seconds in the microwave before serving.
• Drizzle cooled cake with chocolate ganache (recipe below) or dust with cocoa powder or powdered sugar.
• May be served with vanilla ice cream or whipped cream.


Chocolate Ganache

• In saucepan, heat 1/2 cup heavy cream just until boiling.
• Remove from heat and add 1/2 cup chocolate chips.
• Stir until smooth and glossy

Bread Basundi

Ingredients

5 slices bread
2 cups milk
2 cups sugar
1/2 cup water
1 cup roasted nuts
1 tsp Elaichi powder
Saffron

Direction

1. Remove the brown edges on the bread and soak the slices in 1 cup milk for about 15 minutes
2. Blend the soaked bread till it forms a paste
3. In a sauce pan, add sugar and water and heat the mixture to form a thick syrup
4. Add the bread paste and mix well
5. Add remaining milk and let it boil. Add more milk if needed for consistency. Ideally it should feel like custard
6. Add nuts, saffron, Elaichi and turn off the heat
7. Garnish with more nuts and serve cold