Chocolate Jalapeno Cake
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. Expect the cake to rise while baking, then settle while cooling to a dense brownie-like texture. Serve the cake plain or with a dollop of whipped cream on top. My sister Linda Stradley shared this recipe with me from her website What’s Cooking America.
Recipe type: Dessert | Cake
Serves: 10 to 12
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 8" Round Springform Pan Prep: Greased, Parchment Paper Oven Temp: 350° Storage: Cover and Refrigerate
Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Batter:
- 1 pound bittersweet chocolate, chopped into small pieces
- ¾ cup unsalted butter, room temperature
- ½ jalapeno chili pepper, seeded, and very finely chopped (about 1 to 2 tablespoons)
- 5 eggs, room temperature, separated
- 2 teaspoons pure vanilla extract
- 1½ tablespoons all-purpose flour
- ¼ teaspoon cream of tartar
- ½ cup firmly packed light brown sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 8 inch round springform pan; Lightly grease the bottom of the pan, then line the bottom with parchment paper.
Batter:
- 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 ⅓ 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.