Ingredients
- 500 g Picaro fresh chillies
- 500 g apricots
- 390 g sugar
- 160 g white wine vinegar
- 120 g flour plus a little
- 80 g butter plus a little
- 50 g dark chocolate
- 40 g starch
- 40 g cocoa
- 3 g baking powder
- 6 yolks
- 4 eggs
- Habanero Chocolate chili powder (very spicy with hints of toast)
- wild strawberries
- currant
- raspberries
- blueberries
- salt
For the chocolate, red pepper and red fruit cake recipe, grease and flour a hinge mold (ø 23 cm, h 6 cm). Whisk the yolks and eggs with 130 g of sugar and a pinch of chilli powder with electric whisk or planetary mixer (measure the quantity according to your taste). Sift the flour, starch, baking powder and cocoa and add them to the whipped eggs a little at a time, stirring with the spatula from the bottom upwards in order not to deflate the mixture.
Melt the chocolate together with the butter in a bain-marie or in the microwave. Add the mixture to the eggs and pour into the buttered and floured mold. Bake the cake at 180 ° C for 25 minutes. Remove from the oven, let it cool down, turn it out and trim the surface.
Clean the fresh peppers, cut them into rounds, blanch them 3 times changing the water each time, then collect them in a saucepan with 160 g of water, 160 g of sugar, 160 g of vinegar and a pinch of salt and cook for 12- 15 '. Drain the chilli slices and keep the cooking liquid. Blend them by adding the liquid a little at a time until a creamy consistency is obtained.
Divide the apricots in half, remove the core and cook them with 100 g of sugar and 100 g of water for 10 minutes. Turn off and spread the apricot halves on the surface of the cake, wetting also with the syrup that will have formed. Complete the cake with a few drops of chilli compote and decorate the surface with raspberries, blueberries, currants and wild strawberries. Serve the rest of the chilli compote aside.