148 Chocolate chilli truffle cake This chocolate chilli truffle cake is delightfully deceitful. On first bite, you experience decadent chocolate flavours that linger on the palate until the bite of chilli enters and warms the back of your throat! Oven setting: FullSteam METHOD Grease a 23cm round cake pan and line the base with baking paper. Serves: 14–16 Preparation time: 35 minutes Combine espresso, sugar, cinnamon quills, chilli flakes, chilli powder and vanilla Cooking time: 55 minutes in a saucepan. Heat saucepan over medium-low heat for 20 minutes to infuse the Cooling time: 20 minutes flavours and dissolve the sugar. Strain mixture through a fine sieve, discarding Chilling time: 6–8 hours the chilli and cinnamon quills; return coffee mixture to a clean saucepan; add Level of difficulty: Easy butter and chocolate; stir over low heat until melted and mixture is smooth; remove from heat. Add eggs, mixing until well combined. Strain through a fine sieve into the INGREDIENTS prepared cake pan; loosely cover with foil. 250ml espresso coffee Place on a wire rack in the steam oven. Set steam oven to 80°C and cook time 200g dark brown sugar to 55 minutes. The cake should have a slight wobble once baked. Remove cake 3 cinnamon quills from steamer and allow to cool slightly in the pan, before placing in the fridge for 1 tsp chilli flakes 6–8 hours until chilled; turn out onto a plate for serving. ½ tsp chilli powder 1 tsp vanilla bean paste NOTE 400g unsalted butter, cubed, room temperature 375g 70% cocoa dark chocolate If the cake is hard to remove from the pan, placethe bottom of the pan in some , hot water for a minute to loosen. To cut the cake into clean pieces, use a large broken into squares 200g 45% cocoa dark chocolate knife dipped in hot water and wipe for each cut. If desired this dessert can be , made a day or two before serving. broken into squares 8 eggs, beaten THE NEFF AUSTRALIA COOKBOOK DESSERTS