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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. Click here for Basic Rules For Baking or here for Secrets Of A Successful Cake. Check out more of Linda's wonderful Cake Recipes. 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 1 pound
bittersweet chocolate
* 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 a 8-inch springform pan and line bottom with parchment paper. Melt chocolate in the top of a double boiler over hot water; 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.
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.
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This
wonderful photos
were shared with me by my sister, Carol Arroyo, and her website called
Fold 1/3 of egg white mixture
into chocolate. Quickly fold chocolate mixture in with the rest of the
egg whites; pour mixture into prepared springform pan. Bake for approximately
20 to 25 minutes. Remove from oven and cool in pan on a wire rack.