What to do with a small bottle of sirop de poivre de Penja?

Good for glazing pineapple, chocolate cake or meat, this sugary syrup is made from filtered white Penja peppercorns. Penja peppercorns get their flavour  from the volcanic soils in which they are cultivated, in Penja,  Cameroon. These fragrant special white peppercorns are in a category of their own and are fast becoming a hot culinary property around the world.

Something told me a rich gooey chocolate cake could take some seasoning. These mini mi-cuits take minutes and could easily take on a dash of cinnamon, chili powder or other flavours

Melty, chocolatey, chewy, easy to make, mi-cuit mini cakes

I found this recipe at Epicurious – I felt a layer of the sweet and savoury sticky penja syrup would be perfect for these easy melty fudgey cakes that are perfect for any cook who “doesn’t do dessert”. Top them with goji berries to make you feel more virtuous…



4 ounces dark semisweet baking chocolate
4 tablespoons butter

1 large egg

1/3 cup sugar

Pinch of salt
1 tablespoon flour


Preheat the oven to 180°C

Melt the chocolate and butter together in a small saucepan.

Whisk the egg, sugar, and salt together until yellow and light. Fold in the melted chocolate batter. Mix in the flour until fully incorporated.

Lightly butter the cupcake tins. Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack.

Remove the cakes from the oven. Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the aluminum foil. Carefully turn right side up and place on the plate.

Spoon some of the penja syrup over the top of each one and serve immediately with vanilla ice cream should you feel the urge. Here goji berries make a nice topping not to mention a great super food boost to an otherwise sinful dessert!