Preheat the oven to 200°C.
Finely dice the red chilli.
Break the chocolate into pieces and place in a bowl. Add the butter and place the bowl over a pan of simmering water. Melt the butter and chocolate together and mix well. Remove from the heat and allow to cool.
Beat the eggs and sugar together until light and fluffy. Add the chopped chilli and then slowly add the melted chocolate and butter. When all is combined, fold in the flour.
Line stainless steel rings with strips of baking parchment and then fill to the 3/4 mark with the chocolate mix. Bake in the oven for 6-8 minutes.
Serve with a light dusting of cocoa powder and a sprinkle of cayenne.
«Vary the flavour of this chocolate fondant by adding a dash of liqueur or replacing the chilli with a teaspoon of ground cinnamon.»
A rich and gooey chocolate chocolate dessert with a touch of heat.