Chili Garden on the Plate - Chocolate Cake With Spicy Ice Cream

Chili Garden is a unique dessert that will surprise your guests!

It is a lovely combination of rich chocolate and satisfying ice cream with a straight to your face spicy note.

You need to experience the taste of chocolate dessert with hidden spiciness and vegetable notes.

Despite the plating, it is an easy dessert - chocolate cake that is moist and rich and no-churn chili ice cream.

This recipe makes 3 chocolate cakes and what's great, you will have some leftover chili ice cream for later!

For Chocolate Cake:
180 g all-purpose flour
50 g unsweetened cacao powder
100 g granulated sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk (250 ml)
120 ml oil
1 tsp chili powder
1 tsp vanilla flavored instant coffee

Chili ice cream:
1/2 can condensed milk (200g)
300 ml double cream
pinch of salt
1 tsp chili powder
1 tsp cayenne powder
4 tsp beetroot juice
red food gel coloring

Decoration
2 small strawberries
50 g dark chocolate bark
2 jell candies that look like blackberries (*use blackberries instead)
2-3 mint leaves
Chili flakes
Water
1 pack oreo cookies

Prepare your ingredients. Put condensed milk in a bowl, suitable for freezing. Measure double cream.

Whip cold double cream until stiff peaks for approx 3 minutes

In a bowl combine condensed milk, salt, chili. Then add beet juice and combine. Mix in red gel coloring.

Fold in whipped cream.

Add cayenne pepper to your taste. Gently combine. It should be spicy, but not overwhelming, because the flavor will develop more.

You can add more red color, if you want. Gently combine with the spatula.

Let the chili ice cream set overnight in the freezer.

Before scooping the ice cream, let it soften a little in the fridge.

Preheat the oven to 355 F / 180 C

Mix the wet ingredients - eggs, milk and oil. Add sugar to the mixture.

In a separate bowl combine all the dry ingredients - flour, cacao powder, baking powder, salt, chili and instant coffee.

Sieve dry ingredients into wet in few batches.

Mix until incorporated into thick batter.

Line the oven tray with parchment paper and fill 3 molds about 3 inch in diameter.

Bake 20 minutes or until inserted skewer comes out clean.

Let them cool completely before removing from the mold.

Put a tall jar of water in the freezer for 15 minutes. You need a very cold water.

Melt the chocolate on the Bain-Marie (the bowl with chocolate, placed over the heat-proof bowl with boiling water). Then fill the pastry bag or decorating pen with melted chocolate.

Remove the jar of water form the freezer and push the chocolate through pastry bag or pen, moving in different directions.

Using the fork, remove the chocolate from the water and place in in one layer on a plate. Put the plate in the fridge.

Remove the filling of Oreo cookies and crush them in the food processor. If you don't have a food processor, put them in the bag and crush with the rolling pin.

Cut strawberries in half and/or in quarters.

Crumb one of the cakes.

Put pieces of crumbled cake on the plate.

Cut one of the chocolate cakes in half lengthwise and put it on the plate.

Arrange strawberries, jelly candies, mint around the plate.

Sprinkle with Oreo crumbs and chili flakes.

Arrange chocolate swirls on the chocolate cake.

Scoop a softened chili ice cream and put it on the chocolate cake.

Enjoy!