Title: South of the Border Jalapeno Cream Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings
4 oz Good quality semisweet choco
-late
2 tb Coffee-flavored liqueur
1/2 c Unsalted butter; softened
3/4 c Plus 1 tablespoon sugar
3 lg Eggs; separated
Room temperature
2 ts Vanilla extract
3/4 c All-purpose flour
1 ts Ground cinnamon
1/2 c Finely ground blanched
-almonds
2 md Jalapeno peppers; seeded
De-ribbed & finely minced
A pinch of salt
Preheat oven to 350 degrees F. Butter 8 inch round
cake pan. Place waxed paper circle to fit bottom of pan and
butter waxed paper. Set aside. In top of double boiler over
simmering water, melt chocolate with kahlua. Stir together
until smooth. Set aside to cool.
In large bowl using electric mixer set on medium
speed, cream together butter, 3/4 cup sugar until thick and
pale. Still beating, add yolks one at a time, beating well
after each addition, until well blended. Turn speed to low
and mix in chocolate mixture until well combined. Blend in
vanilla. Add flour, cinnamon, almonds and jalapenos. Beat
until well combined.
In another bowl, beat egg whites with pinch of salt
until stiff peaks form. With rubber spatula, fold 1/3 of
egg whites into chocolate batter until well mixed. Fold in
remaining egg whites until no streaks of white are visible.
Pour batter into prepared pan. Bake in center of oven 25
minutes. Cake will be quite soft and underbaked in center.
Let cool in pan on wire rack to room temperature for at
least 1/2 hour. Run a thin, sharp knife around edge, invert
cake onto a plate and peel off waxed paper. This cake is
great served plain or with a dusting of powdered sugar.
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