Two-Bite Chocolate Chili Cakes

• 200 g butter
• 200 g dark chocolate
• 225 g sugar
• 5 eggs
• 1 tablespoon flour
• 1 12 teaspoons ground red chili pepper
• 14 teaspoon salt

1. Preheat oven to 200 degrees C (400F).
2. Lightly butter a 24-mini muffin tin.
3. Melt chocolate and butter.
4. Set aside to cool slightly.
5. Add sugar and mix well.
6. Beat in eggs one at a time.
7. Add flour, salt, and chili.
8. Note on chili: I used unsmoked (Hungarian) paprika, but you could use cayenne, in half the quantity, or chipotle, if you want to experiment with a smoky undertone - taste the batter - heat should be subtle but detectable.
9. Mix well - batter will be glossy.
10. Fill each muffin well 3/4 full.
11. You'll have enough for 48 muffins.
12. Bake 9-10 minutes Top will look done but inside will still be soft when you give it a bit of a push with your finger.
13. Let cool slightly then remove; leave to cool on rack.
14. Store in an airtight tin.

butter, dark chocolate, sugar, eggs, flour, ground red chili pepper, salt

Taken from www.food.com/recipe/two-bite-chocolate-chili-cakes-357445 (may not work)