Chocolate Jalapeno Cake is so wonderful that it must be sinful! It is a must to try. This is a very dense and sinfully rich chocolate cake. The jalapeno chilies are not overwhelming, but provide a nice subtle warm flavor that can be easily addictive. Jalapeno chile peppers work absolutely beautifully with chocolate!
This wonderful Chocolate Jalapeno Cake photo was shared with me by my sister, Carol Arroyo, and her website called The Baking Pan.
1 pound bittersweet chocolate 3/4 cup butter, room temperature 1/2 jalapeno chile pepper, seeded, deveined, and very finely chopped* 5 eggs, separated and room temperature 2 teaspoons pure vanilla extract 1 1/2 tablespoons all-purpose flour 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 beatuntil 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.