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:
covered percent of daily need
