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Thai Dragon is a Annuum chili pepper, with pointed, hot red pods.

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I wanted to try a hot and sweet recipe. I added a Thai Dragon chili pepper to this chocolate cake and it became amazing!



Chocolate Cake with Red Chili

Ingredients
300g plain flour or all-purpose flour
200g dried figs
100g almonds
100g hazelnuts
50g walnuts
100g dark chocolate
100g apricot jam
100g cane-sugar
300ml milk
10g brewer's yeast
1 tsp cinnamon, ground
1 pinch of nutmeg
1 fresh red chili pepper

Directions
Dissolve the yeast in 100ml warm milk, and set aside 10 minutes.
Meanwhile chop coarsely almonds, hazelnuts and walnuts. Cut dried figs and dak chocolate into small pieces.
Dissolve the apricot jam in 100ml of boiling water.
Mix the flour with remaining milk, jam with water, sugar-cane, spices and chopped ingredients.
Add the yeast with the milk.
Cover and let rest 1 hour.
Bake in preheated 180° C (356 F) oven 25-30 minutes.

Thai Dragon (Capsicum Annuum)

Heat: Hot
Taste/flavour: Aromatic
Wall thickness: Thin
Plant productivity: Medium
Number of seeds per pod: Enough
Pod lenght: 7 - 8 cm
Average weight of pods (from my harvests): 2 g
Plant height: 1 m
Colour: From green to red.

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Why grow it?:
To have fresh hot chilies to cook, and to add to many thai recipes.

Memo:
The plant is really hard and the pods ripe all winter long, then start again in spring.

Chili Pepper Files
Thai Dragon Photo Gallery

I'm sending this to Yeast Spotting, hosted by imafoodblog.

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