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Cake: Sur La Table's Chocolate Jalapeno Cake

posted by Mimi Hiller 05-02-101 1:41 PM

from my friend Cyndi.
Sur La Table's Chocolate Jalapeno Cake

1 lb. bittersweet chocolate
6 oz. unsalted butter, room temperature
1/2 jalapeno, seeded and very finely chopped
5 large eggs, separated and room temp
2 tsp. vanilla
1 1/2 T. flour
1/4 tsp. cream of tartar
1/2 c. tightly packed piloncillo sugar or dark brown sugar
2 c. whipped cream flavored with Kahlua


Butter an 8x2" round springform pan and line it with parchment paper.

In the top of a double boiler, combine chocolate, butter and chopped jalapeno. Melt, stirring occasionally until smooth. Whisk in yolks, vanilla and flour. Set aside and keep warm.

Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until very firm. Fold 1/3 of egg white mixture into chocolate. Quickly fold chocolate in with the rest of the whites and turn mixture into prepared pan.

Bake for about 15 minutes. Cool in pan and unmold by first running a knife around the pan. Chill covered with plastic wrap for at least five hours or overnight. Serve at room temperature with whipping cream.

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