Dessert

Pastel de chocolate picante con chiles

star
Mas de: Dessert
Volver a De nuestra cocina de Hestan a la suya

Compra los más vendidos

Todos
New
SET SAVINGS
A large assortment of NanoBond® cookware, bakeware, and utensils is arranged on a white marble surface with a marble background. Items include pots, pans, trays, bowls, lids, ladles, and baking racks from the exceptional Titanium x Tyler Florence Cookware Set, 41-Piece collection by NanoBond®, designed for superior durability and performance.
A man in a black shirt stands in a kitchen, holding up a metal baking tray. In front of him are various stainless steel pots, pans, lids, and whisks from the NanoBond® Titanium x Tyler Florence Cookware Set, 41-Piece—each piece neatly organized on the counter and celebrated for their distinctive Molecular Titanium finish.

NanoBond®Molecular Titanium

Juego de utensilios de cocina Titanium x Tyler Florence, 41 piezas

$5,000 USD $6,805 USD Guardar $1,805
SET SAVINGS
Five pieces from the NanoBond® 10-Piece Titanium Ultimate Cookware Set, recognized for its advanced molecular titanium surfaces, are elegantly arranged on a marble countertop and backsplash. This impressive set includes saucepans, a stock pot, and two frying pans, each with its own matching lid.
A 10-Piece Titanium Ultimate Cookware Set from NanoBond®—featuring pots, pans, and lids crafted with molecular titanium for exceptional durability—is displayed on a wooden surface. Beside this innovative set are a bottle, shallots, and garlic, all arranged in front of a tiled backsplash.

NanoBond®Molecular Titanium

Juego de utensilios de cocina de titanio Ultimate de 10 piezas · 10-piece Set

$2,000 USD $2,390 USD Guardar $390
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Pequeño (8,5 pulgadas)

$200 USD $300 USD Guardar $100
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Mediano (11 pulgadas)

$350 USD
A NanoBond Titanium Skillet with a stainless finish and metal handle sits on a white marble countertop, backed by a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Grande (12,5 pulgadas)

$450 USD

Spicy Chocolate Cake with Chilies

Courtesy of Zimmysnook
Servings

12- 16

Prep Time

30 minutes

Cook Time

30 minutes

Spice up your dessert with this unique and indulgent Spicy Chocolate Cake with Chilies! This recipe combines rich chocolatey goodness with a surprising kick of cayenne pepper and a sprinkle of Korean chili flakes for a cake that's sure to be a conversation starter. Perfect for adventurous eaters and those who love a hint of heat in their sweets.

Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 2 teaspoons instant coffee

Chocolate Frosting

  • 1 stick butter (1/2 cup), melted
  • 2/3 cup unsweetened cocoa powder
  • 3 cups icing sugar
  • 6 tablespoons milk
  • 1 teaspoon pure vanilla extract 
  • Sprinkle of Korean chili flakes

Garnish

  • Korean chili flakes
  • Bird's Eye chilies (optional)

Directions

    Chocolate Cake

    1.  Preheat oven to 350°F
    2. Grease 3x 8-inch round cake pans with butter. Then line the bottoms with parchment paper.
    3. Sift together flour, cocoa, baking soda, baking powder, salt, and cayenne pepper into a large bowl. Then whisk in the sugar.
    4. In another bowl whisk the eggs. Then add the milk, oil, and vanilla. Whisk to combine.
    5. Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth. Wiping down the sides of the bowl with a silicone spatula.
    6. Add the 2 teaspoons of instant coffee in the boiling water and stir to dissolve.
    7. Pour the coffee into the cake batter, and mix well.
    8. Pour equal amounts of the batter into the 3 cake pans (approximately 1.75 cups each).
    9. Place cakes in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.
    10. Let cool for 10 minutes, then remove from pans and let cool on a wire rack for at least an hour before frosting.

    Chocolate Buttercream Frosting

    1. Add the melted butter to a bowl, then whisk in cocoa powder.
    2. Add about 1/2 cup icing sugar and about a tablespoon of milk, whisk (or stir) to combine. Repeat until all the icing sugar and milk have been incorporated and the frosting is smooth and spreadable.
    3. Stir in then vanilla
    4. Frost the top of each layer of the cake, then the sides.

    Garnish and Serve

    1. Garnish with Korean chili flakes and Bird's Eye chilies (optional). Enjoy!