|250 g||bittersweet chocolate|
|90 g||unsalted butter|
|90 g||creamy peanut butter|
|100 g||ground walnuts|
|150 g||confectioner’s sugar|
|3 tbsp||unsweetened cocoa powder|
|1 tsp||baking powder|
|80 ml||maple syrup|
|250 g||orange marmelade|
|2 tsp||cayenne pepper|
|1 tsp||chili powder|
|150 g||bittersweet couverture chocolate|
|unsalted butter (for greasing)|
|chopped pistachio (for serving)|
|chopped almond (for serving)|
Preheat oven to 180°/(355°F (160°C/320°F convection). Add butter, peanut butter, and bittersweet chocolate to a small pot over medium-low heat and melt. Add flour, ground walnuts, confectioner’s sugar, unsweetened cocoa powder, salt, and baking powder to a large bowl and stir to combine. Fold in melted butter-chocolate mixture, then add eggs and maple syrup and stir to combine until a smooth batter forms.
Grease a baking pan, add batter and smooth the top. Bake at 180°C/355°F for approx. 25 min. Remove from the oven and let cool for approx. 30 min.
Brush the cake with Cognac, remove from the baking pan, and let cool out completely (approx. 2 hrs.) before cutting it into bites, approx. 2-3 cm/0.8-1.2 in. in size.
Heat orange jam in a heatproof bowl over a pot with simmering water. As soon as it thickens, season with cayenne pepper and chili pepper. Brush the top of your chocolate bites with the spiced jam and let dry.
Melt bittersweet couverture chocolate in a heatproof bowl over a pot with simmering water. Brush the top of your chocolate bites with melted chocolate and sprinkle with chopped pistachios and almonds. Let the chocolate bites dry completely and enjoy!