A dense, gooey cake with an almost brownie-like center, this recipe has a hidden ingredient: a dash of chili sauce, which somehow makes it taste even more chocolatey. There are no eggs or butter in this recipe (olive oil is used instead) and you can sub regular flour for gluten-free if you like. Serve warm with crème fraîche or ice cream, and all will feel right with the world.

Get the recipe for hot chocolate cake here

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Last updated by Emily Shardlow-Price.

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