SPICY CHOCOLATE JALAPENO CAKE
Here's chocolate cake with a difference! This isn't a dare - jalapenos work absolutely beautifully with chocolate... And it's not as far fetched as you might think as Mayas used chili with cocoa thousands of years ago. (The amount of baking soda/powder has been changed to 2 based on the reviews.)
Provided by kolibri
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Grease two 9 inch round baking pan.
- Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
- Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
- For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.
Nutrition Facts : Calories 741.1, Fat 38.1, SaturatedFat 19.4, Cholesterol 129, Sodium 629.8, Carbohydrate 95.9, Fiber 3.9, Sugar 70.5, Protein 9.6
CHOCOLATE-JALAPENO CAKE
Steps:
- Preheat oven to 350 degrees F. Lightly butter a 8-inch springform pan and line bottom with parchment paper. Melt chocolate in the top of a double boiler over hot water; remove from heat. --OR -- put chips in a pyrex bowl and melt in microwave for 1 minute. Stir and microwave for one more minute. To the melted chocolate, add butter and chopped jalapeno pepper. Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat to cool. In a large bowl, beat egg whites with cream of tartar until soft peak form. Gradually add sugar and beat until stiff peaks form. Fold 1/3 of egg white mixture into chocolate. Quickly fold chocolate mixture in with the rest of the egg whites; pour mixture into prepared springform pan. Bake for approximately 20 to 25 minutes. Remove from oven and cool in pan on a wire rack. To unmold, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight. Serve at room temperature with whipping cream.
MEXICAN CHOCOLATE CHEESECAKE
Planning a Mexican menu? Complete the meal with this heavenly cheesecake-the cinnamon and chili powder add authentic flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
- Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 1/2 g
JALAPENO POPPER CORN CUPCAKES
Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.
Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO LIME CHEESECAKE
A friend of mine e-mailed me to tell me that he'd dropped his jalapeno into his cheesecake...and that it was awesome! Inspired by my friend's clumsiness, I created this cheesecake. Sweet with a hint of heat at the end--all atop a graham cracker crust. Yum!
Provided by Jamie Justice Yost
Categories Desserts Cakes Cheesecake Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the graham cracker crumbs and butter in a large bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until the crust has lightly browned and smells toasted, about 5 minutes. Remove from the oven and allow to cool.
- Beat the cream cheese, sugar, and sour cream with an electric mixer in a large bowl until light and fluffy. Beat in the eggs, one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat the flour, vanilla extract, and lime juice into the cream cheese mixture with the last egg. Fold the jalapeno pepper into the mixture; mixing just enough to evenly combine. Pour into the prepared crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 250 degrees F (120 degrees C) and continue baking until the center has just set, 50 to 55 minutes. Remove from the oven, run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 638.7 calories, Carbohydrate 40.4 g, Cholesterol 202.1 mg, Fat 49.3 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 29.5 g, Sodium 495.5 mg, Sugar 26 g
LISBON CHOCOLATE CAKE
On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After "the incident," I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer's chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It's a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 1h
Yield One 9-inch cake (about 10 servings)
Number Of Ingredients 11
Steps:
- Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
- Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
- Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
- Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
- Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
- Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. (The mousse layer is too soft to stand on its own until it's chilled. It needs the support of the pan sides.)
- Whip the remaining 1/2 cup cream until it holds medium peaks.
- Using a whisk, gently beat the ganache until it's soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
- To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.
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