These wonderful photos were shared with me by my sister, Carol Arroyo, and her website called
The Baking Pan.
This cake is so wonderful that it must be sinful! It is a must to try.
This recipe was shared with me by one of my "foodie" friends (e. in S.F.) who posted this recipe on
Gail's Recipe Swap.
Basic Rules For Baking and
Secrets Of A Successful Cake. Also check out more great
Don't forget to check out my
Cabernet Filet Mignon dinner menu and
Pan-seared Orange Tuna dinner menu which includes this wonderful Chocolate Jalapeno Cake.
Chocolate Jalapeno Cake Recipe
Yields: 8 to 10 servings
Prep time: 20 min
Cook time: 25 min
bittersweet chocolate, seeded, deveined, and very finely chopped*
3/4 cup butter, room temperature
jalapeno chile pepper
eggs, separated and room temperature
2 teaspoons pure vanilla extract
1 1/2 tablespoons all-purpose
1/4 teaspoon cream of tartar
1/2 cup firmly-packed brown sugar
2 cups whipped cream flavored with Kahlua
* It is up to you on how much
jalapeno chile pepper you want to add. Remember, you want the chile pepper to
compliment the chocolate and not overwhelm it.
Preheat oven to 350 degrees F.
Lightly butter an 8-inch
springform pan and line
the bottom with parchment paper.
Melt chocolate in the top of a double boiler over hot water; remove from heat. Learn
different techniques for
How To Melt Chocolate.
To the melted chocolate, add butter and chopped jalapeno pepper.
Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat.
In a large bowl, beat egg whites with cream of tartar until soft peak form. Gradually add sugar and beat
until stiff peaks form.
Fold 1/3 of egg white mixture into melted chocolate mixture. Quickly fold chocolate mixture in with the rest of the egg whites; pour mixture into
the prepared springform pan.
Bake for approximately 20 to 25 minutes. Remove from oven and cool in pan on a wire rack.
To unmold, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.
Cover with plastic wrap and refrigerate at least 5 hours or overnight.
Serve at room temperature with whipping cream.
Makes 8 to 10 servings.