dark-chocolate-chilli-and-salted-pretzel-slice

Dark chocolate, chilli & salted pretzel slice

Name: Dark chocolate, chilli & salted pretzel slice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16
Ingredients: 180 g butter, well softened; 180 g caster sugar; 3 large free range eggs; 180 g self-raising flour; 2½ tbsp cocoa powder; 1 tsp chipotle flakes; 4 tbsp No.1 Santo Domingo Chocolate Dessert Sauce; 40-50g Penn State Baked Original Sea Salted Pretzels

Rich, indulgent and just a bit quirky, this chilli-infused cake benefits from swirls of dark chocolate sauce and smoky, warming chipotle chilli flakes for another layer of intense flavour.

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Vegetarian

Serves16
CourseDessert
Prepare15 mins
Cook40 mins
Total time55 mins
Pluscooling

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180g butter, well softened
180g caster sugar
3 large free range eggs
180g self-raising flour
2½ tbsp cocoa powder
1 tsp chipotle flakes
4 tbsp No.1 Santo Domingo Chocolate Dessert Sauce
40-50g Penn State Baked Original Sea Salted Pretzels

Preheat the oven to 180ºC, gas mark 4 and line a 20cm square baking tin with baking parchment. Put the butter, sugar, eggs, flour, cocoa and chipotle flakes into a large bowl and use an electric handheld mixer (or stand mixer) to combine everything thoroughly.
Spoon half the batter into the prepared tin and spread out evenly. Dot with half the chocolate sauce. Cover with the remaining mixture, then dot with the remaining sauce. Using a knife or wooden skewer, slightly swirl the mixture. Smooth the top again, then arrange the pretzels evenly over the surface in a single layer.
Bake for 35-40 minutes, or until firm on top and a skewer inserted in the centre comes out without any crumbs, ignoring any sauce. Leave to cool in the tin, then remove, cut into 16 squares (a serrated bread knife will slice through cleanly) and serve.