Chocolate Jalapeno Cake

You can never have too many side dish recipes, so give Chocolate Jalapeno Cake a try. One serving contains 465 calories, 6g of protein, and 33g of fat. This recipe serves 10. For $1.4 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have bittersweet chocolate, brown sugar, chili pepper, and a few other ingredients on hand, you can make it. 7 people were impressed by this recipe. From preparation to the plate, this recipe takes around 6 hours and 30 minutes. It is brought to you by The Baking Pan. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is not so excellent. If you like this recipe, take a look at these similar recipes: Jalapeno Chocolate Chip Cookies, Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, and Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch.

Servings: 10

Preparation duration: 360 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 pound bittersweet chocolate, chopped into small pieces

½ cup firmly packed light brown sugar

½ jalapeno chili pepper, seeded, and very finely chopped (about 1 to 2 tablespoons)

¼ teaspoon cream of tartar

5 eggs, room temperature, separated

1½ tablespoons all-purpose flour

¾ cup unsalted butter, room temperature

2 teaspoons pure vanilla extract

Equipment:

double boiler

wooden spoon

mixing bowl

sauce pan

spatula

whisk

frying pan

hand mixer

bowl

springform pan

wire rack

knife

oven

baking paper

plastic wrap

Cooking instruction summary:

Melt the chocolate in the top of a double boiler over hot water; add butter and chopped jalapeno pepper. Stir occasionally with a rubber spatula or wooden spoon until smooth. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.In a medium mixing bowl, add the egg yolks. Using a wire whisk, whisk the yolks to break them up, and then whisk the egg yolks, vanilla extract, and flour into the chocolate. Remove from heat and set aside.In a large bowl of an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add in brown sugar and continue beating until stiff peaks form.Fold of the egg white mixture into the chocolate mixture to lighten the mixture. Then quickly fold the entire chocolate mixture in with the remaining egg whites.Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake about 30 minutes or until the cake has risen and a crust has formed on top. The middle will still be slightly soft and will jiggle when the pan is moved. Remove from oven and cool completely in the pan on a wire cooling rack.When cake is completely cool, slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan. Remove the parchment paper and transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight.Serve cake chilled, or if desired set cake out before serving and bring to room temperature. Top with sweetened whipped cream.

 

Step by step:


1. Melt the chocolate in the top of a double boiler over hot water; add butter and chopped jalapeno pepper. Stir occasionally with a rubber spatula or wooden spoon until smooth. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.In a medium mixing bowl, add the egg yolks. Using a wire whisk, whisk the yolks to break them up, and then whisk the egg yolks, vanilla extract, and flour into the chocolate.

2. Remove from heat and set aside.In a large bowl of an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add in brown sugar and continue beating until stiff peaks form.Fold of the egg white mixture into the chocolate mixture to lighten the mixture. Then quickly fold the entire chocolate mixture in with the remaining egg whites.

3. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.

4. Bake about 30 minutes or until the cake has risen and a crust has formed on top. The middle will still be slightly soft and will jiggle when the pan is moved.

5. Remove from oven and cool completely in the pan on a wire cooling rack.When cake is completely cool, slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan.

6. Remove the parchment paper and transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight.

7. Serve cake chilled, or if desired set cake out before serving and bring to room temperature. Top with sweetened whipped cream.


Nutrition Information:

Quickview
465k Calories
5g Protein
33g Total Fat
35g Carbs
3% Health Score
Limit These
Calories
465k
23%

Fat
33g
51%

  Saturated Fat
19g
121%

Carbohydrates
35g
12%

  Sugar
27g
31%

Cholesterol
121mg
40%

Sodium
41mg
2%

Alcohol
0.28g
2%

Caffeine
39mg
13%

Get Enough Of These
Protein
5g
12%

Manganese
0.63mg
31%

Copper
0.59mg
30%

Magnesium
84mg
21%

Iron
3mg
19%

Phosphorus
167mg
17%

Selenium
11µg
16%

Fiber
3g
15%

Vitamin A
581IU
12%

Zinc
1mg
10%

Potassium
325mg
9%

Vitamin B2
0.14mg
8%

Vitamin E
0.9mg
6%

Calcium
54mg
5%

Vitamin B5
0.51mg
5%

Vitamin B12
0.31µg
5%

Vitamin D
0.7µg
5%

Vitamin K
4µg
5%

Folate
13µg
3%

Vitamin B6
0.07mg
3%

Vitamin C
2mg
3%

Vitamin B3
0.5mg
3%

Vitamin B1
0.03mg
2%

covered percent of daily need
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