Peanut Butter Glazed Chocolate-Chili Cake

The past two weeks have just gone by in a haze, moving house surely is a bit of a bother, especially with small children in the mix. This artery-clogging decadent chocolate loaf was just something I made out of the ingredients readily available in my store cupboard (read: moving boxes). I didn't want to go down the shop, I just wanted to get on with baking and this made a nice enough cake I reckon.:) I had planned to bake a poppyseed and lemon cake for my first cake in our new home, but then I just felt like fairly quickly whizzing up something for my boys as a mid-week surprise. (Fear not, I still fully intend to bake that poppyseed and lemon cake, but it'll have to wait until...tomorrow!;))

Chocolate & Chili Cake

4 eggs
2dl dark brown sugar + vanilla sugar if desired
200grams butter
200grams dark chocolate
2,5dl plain flour
1tsp baking powder
1 medium red chili, de-seeded and finely chopped

Peanut Butter Glaze

2 generous tablespoons homemade peanut butter (no salt/sugar added)
salt to taste
1tbsp sugar
milk

+assorted nuts for decorating the cake

1. Melt the butter and chocolate together in a saucepan and set aside to cool slightly. Add the chopped chili into the chocolate and butter mixture.
2. Whisk the eggs and sugar until frothy. Keep whisking slowly while pouring in the chocolate/chili/butter sauce in a thin string.
3. Sift the flour and baking powder and gently fold it into the batter.
4. Line a cake tin (I chose to use a bread loaf) with some parchment paper and bake the cake at 175degrees for 45mins or until just set. Test with a skewer/toothpick. (It can be left a little gooey, but it doesn't matter if the cake ends up on the dry side, the cake will moisten somewhat when covered and left at room temperature until the next day.) Personally I like a succulent and moist cake, but each to their own.:)
5. When the cake is cooling, prepare the glaze. At this point, unless using ready roasted and salted nuts, start by roasting a selection of nuts in the oven at 175degrees for 15mins until golden and fragrant. Add a pinch of salt if you like.
6. On a medium heat warm up the peanut butter in a small saucepan. Add the sugar and pinch of salt (no salt if using shop bought PB). The amount of milk needed is depending on what consistency you want the glaze. I only had skimmed (non-fat) milk, but I think whole milk would be better (or even cream! Dear me!) for this glaze. I probably poured in about 100ml or so.
7. Once the cake has cooled enough, coat with the glaze and sprinkle it with the toasted salty nuts.

This tastes great straight away when it is still a little warm, but EVEN better the next day once it has moistened up and the gentle heat of the chili nicely breaks through the rich chocolate!