Byam Trotter's Hot Pepper Chocolate Cake

Byam Trotter of Trotter's Independent Condiments is one of our favourite & most inventive suppliers. From his seasonal & entirely Scottish Wild Garlic Pesto to his boozily brilliant Mojito Jelly (fantastic with barbequed fish), he rarely fails to hit the mark.

Not content with simply creating tasty condiments, he trys to inspire you to get cooking as well. His website is a mine of cracking recipes of which this scrumptiously spicy cake is a recent favourite.

Ingredients

• 1tbs ground almonds (extra for dusting)

• 300g dark chocolate (65% minimum)

• 220g caster sugar

• 110g Hot Pepper Jelly

• 165g unsalted butter

• Pinch of sea salt

• 5 large eggs

• Icing sugar

• 20cm round cake tin (with removable base)

Method

Preheat the oven to; 180C/375F/Gas mark 5 or bottom right in an Aga

Brush the tin with a little oil, sprinkle in half the ground almonds and spread around evenly.

Melt the chocolate and butter with the sugar, salt and Hot Pepper Jelly in a heatproof bowl over simmering water or in a low oven or the top left of an Aga

Whisk the eggs with the remainder of the ground almonds and fold it into the chocolate mixture

Pour into the cake tin and bake for 30-40 mins (check after 30)

Remove cake from tin and leave on base to cool

Eat... yum yum!

The cake should be thick and a little gooey in texture.