Mexican Jalapeno Chocolate Cream Cake (Recipe)

[Guest guest]

Mexican Jalapeno Chocolate Cream Cake

 

Ingredients

4 oz semisweet chocolate; best quality

2 tbl kahlua

1/2 c  unsalted butter; softened

3/4 c  granulated sugar; plus...

1 tbl granulated sugar

3 lg eggs; separated, at room temper

1 tsp pure vanilla extract

3/4 c  all-purpose flour

1 tsp cinnamon

1/2 c  finely ground almonds; blanched

2 med jalapeno peppers; seeded and minced

1 pinch salt

 

Instructions

Preheat the oven to 350 F. Butter a round cake pan, cut a round of wax

paper to fit and line the

bottom, and then butter the wax paper. Set aside.

 

In a small, heavy saucepan over lowest possible heat, or in the top of a

double boiler set over simmering water, melt the chocolate with the

Kahlua.

 

Stir together until smooth and set aside to cool.

In the large bowl of an electric mixer set on medium speed, cream

together the butter and 3/4 cup sugar until thick and pale yellow. Still

beating, add the egg yolks one at a time, beating well after each

addition, until completely incorporated. Turn the speed to low and mix

in the chocolate mixture until thoroughly combined. Blend in the

vanilla. Add the flour, cinnamon, almonds, and jalapenos and continue

beating until

combined well.

 

In a separate bowl, with a hand or electric mixer, beat the egg whites

with

a pinch of salt until they form soft peaks. Add the remaining tablespoon

sugar and continue beating until soft peaks are formed. With a rubber

spatula, fold one-third of the egg whites into the chocolate batter

until thoroughly combined. Then fold in the remaining egg whites gently

and continue folding until no streaks of white are visible.

 

Pour the batter into the prepared pan and bake in the center of the oven

for 25 minutes. The cake will seem quite soft and underbaked in the

center.

This is the way it is supposed to be. Let cool in the pan on a wire rack

to room temperature or for at least 1/2 hour. Run a thin, sharp knife

around the edge, invert the cake onto a cake plate or footed cake stand,

and peel

off the wax paper.

 

NOTE: This cake can be served plain, dusted with confectioners' sugar

and

each serving mounded wtih Kahlua-flavored whipped cream.

 

Serves 6 to 8

 

Lori