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You are here: Croan Cottage Blog » Recipes » Blog article: Chocolate, Chilli and Tequila Brownie Cake

Chocolate, Chilli and Tequila Brownie Cake


  • 200g dark chocolate
  • 200g butter plus extra for greasing
  • 4 eggs, room temperature
  • 150g caster sugar
  • 20g plain flour
  • 60g ground almonds
  • 1 tsp ground habanero chilli
  • Pinch of Sea Salt
  • 2 tablespoons Tequila
  • Cocoa powder for preparing the tin


  1. Preheat the oven to 170C.
  2. Grease a 23cm springform tin or bundt tin and dust with cocoa powder.
  3. Melt the chocolate, butter and ground chilli together and leave to cool slightly.
  4. Beat in the eggs, one at a time.
  5. Mix in the sugar, flour, almonds, salt and tequila.
  6. Pour into the prepared tin and bake for 30 mins. Leave to cool before slicing.

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