20gchilli drinking chocolate powderor use 15g of cocoa powder and ¼ tsp cayenne pepper.
½tspbaking powder
Instructions
Melt butter in a pan over gentle heat, then allow to cool a little.
75 g unsalted butter
Place sugar, honey and eggs into a mixing bowl then whisk until pale and thick.
2 large eggs, 50 g golden caster sugar, 1 tbsp honey
Pour the butter down the side of the bowl and fold in gently.
Sift in the flour, baking powder and drinking chocolate and fold in lightly, but thoroughly.
75 g flour, 20 g chilli drinking chocolate powder, ½ tsp baking powder
Spoon the mixture into a 12 hole silicon madeleine mould or greased and floured tin moulds. Or if you don't have either of these, you can use muffin cases.
Bake at 180℃ (350℉, Gas 4) for 10 minutes or until the cakes are well risen and firm to the touch.
Turn out onto a wire rack to cool.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.