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Print this Recipe    Chile Choc Cream

Mexican Jalapeno Chocolate Cream Cake

4 oz good quality semisweet chocolate
2 tb coffee-flavored liqueur
1/2 c unsalted butter, softened
3/4 c granulated sugar
1 tb granulated sugar
3 lg eggs, separated, room temperature
1 ts pure vanilla extract
3/4 c flour
1 ts cinnamon
1/2 c finely ground almonds
2 md jalapeno peppers, seeded and minced
pinch salt

Preheat the oven to 350 F.

Butter a round cake pan, cut a round of wax paper to fit and line
the bottom, and then butter the wax paper. Set aside. in a small,
heavy saucepan over lowest possible heat, or in the top of a double
boiler set over simmering water, melt the chocolate with the Kahlua.
Stir together until smooth and set aside to cool.

In the large bowl of an electric mixer set on medium speed, cream
together the butter and 3/4 cup sugar until thick and pale yellow.

Still beating, add the egg yolks one at a time, beating well after
each addition, until completely incorporated. Turn the speed to
low and mix in the chocolate mixture until thoroughly combined.
Blend in the vanilla. Add the flour, cinnamon, almonds, and jalapenos
and continue beating until combined well.

In a separate bowl, with a hand or electric mixer, beat the egg
whites with a pinch of salt until they form soft peaks. Add the
remaining tablespoon sugar and continue beating until soft peaks
are formed. With a rubber spatula, fold one-third of the egg whites
into the chocolate batter until thoroughly combined. Then fold in
the remaining egg whites gently and continue folding until no
streaks of white are visible.

Pour the batter into the prepared pan and bake in the center of
the oven for 25 minutes. The cake will seem quite soft and underbaked
in the center. This is the way it is supposed to be. Let cool in
the pan on a wire rack to room temperature or for at least 1/2
hour. Run a thin, sharp knife around the edge, invert the cake
onto a cake plate or footed cake stand, and peel off the wax paper.

This cake can be served plain, dusted with confectioners' sugar or
each serving mounded wtih Kahlua-flavored whipped cream.

Serves 6 to 8

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