Tarta Maya or chilli chocolate cake

A legendary chilli and chocolate cake like the one at Maya Bar & Grill has been on the list for a decade.

Chili Chocolate Cake for Ten

100g butter 100g dark chocolate (Valhorna) ¼-1/2 pk fresh habanero chilli (to taste) 5 eggs 100g brown sugar 20g cocoa powder 1 tbsp wheat flour

Melt butter and chocolate in a water bath. Add the finely chopped Habanero chilli (no seeds)  and stir gently. Allow the mixture to cool in the room.

Beat the eggs and the brown sugar until it becomes a fluffy froth. Mix the dry ingredients together. Add the cooled chocolate to the egg and sugar foam and stir gently with an arrow.

Add the dry ingredients through a sieve and stir gently with an arrow. Spoon about 1dl of the dough into well-greased cakes. Divide 1/3 of the batter into the pans, leaving room for the chocolate cake to rise. Let the chocolate cakes rest for a while in the fridge before baking.

Bake at 180 degrees (convection oven) for about 8-10 minutes. The cake will get a little runny inside. Dip the chilli-chocolate cake and serve immediately hot with, for example, creamy vanilla ice cream.

This delicious dish has been on Maya’s menu since 2004 and is still going strong.

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