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Spicy chocolate dessert?

Lacy Jun 15, 2005 01:16 PM

I'm looking for some ideas for making a spicy chocolate dessert. Something along the flavor lines of Jacques Torres's spicy hot chocolate, or perhaps even spicier. Anyone have a chili and chocolate cake recipe?

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  1. d
    Das Ubergeek Jun 15, 2005 03:33 PM

    Make a chocolate souffle, but add chile peppers (we use serranos) and cinnamon to the chocolate as you melt it. (Remove the chile peppers before you create the souffle or it won't rise evenly.)

    Our morning drink in the winter is Mexican hot chocolate (you can find the chocolate in the ethnic foods, most common brand is Nestle Abuelita), made with half milk and half water, and of course cinnamon and chiles.

    1. c
      Caitlin Wheeler Jun 15, 2005 05:24 PM

      Here's a recipe for a spicy chocolate pudding cake.

      Link: http://www.cwinters.com/recipes/aztec...

      1. n
        Nancy Berry Jun 16, 2005 11:45 AM

        There's a really good recipe for a chocolate chile cake with a bourbon flavored chocolate frosting on The Splendid Table's website. Here's the link:

        Link: http://splendidtable.publicradio.org/...

        9 Replies
        1. re: Nancy Berry
          lacy Jun 16, 2005 12:03 PM

          Wow. This one sounds perfect, especially since I happen to have two bags of NM chiles lying around. Have you made this cake?

          1. re: lacy
            Nancy Berry Jun 16, 2005 08:43 PM

            I haven't made this cake, but I've made lots of other recipes from The Splendid Table site and from Jane Butel's books and they are reliable.

            1. re: Nancy Berry
              Smokey Jun 17, 2005 10:31 AM

              Hmmm, this recipe looks really good. However, I don't really like liquor in my desserts. Any thoughts/advice on other flavors for the frosting? I like the idea of flavoring it with something other than a straight-up chocolate, but not sure where to go to match the chile flavor. Chocolate with a sizable dose of coffee?

              Any advice appreciated (from Nancy or others!),


              1. re: Smokey
                Nancy Berry Jun 17, 2005 12:35 PM

                I think that bourbon and the vanilla extract (which also contains alcohol) are in there to balance and round out the chocolate flavor. Without vanilla, I think that chocolate (especially cocoa) often tastes harsh in frostings. You can leave out the bourbon, but I'd keep the vanilla in.

                1. re: Nancy Berry
                  Lacy Jun 17, 2005 12:52 PM

                  This is exactly what I'm planning to do--vanilla, but no bourbon. I'll report back after the weekend on how it turned out.

                  1. re: Lacy
                    Smokey Jun 17, 2005 01:14 PM

                    Oh, definitely report back!

                  2. re: Nancy Berry
                    smokey Jun 17, 2005 01:16 PM

                    Sorry, should have been more clear. When I said liquor, I meant the bourbon.

                    I wouldn't leave out vanilla (and recognize that it almost always contains EtOH, although I think there are those that are alcohol free?), because I like the flavor that vanilla imparts. Personally, bourbon/rum/liquer, etc. just don't add desirable flavors to me. Totally a matter of personal taste, but there it is. So I was thinking of ways to make the frosting other than straight up chocolate (which to me always includes vanilla), without using bourbon.

                    Sorry, should have been more clear,


                    1. re: smokey
                      Jess Jun 17, 2005 03:13 PM

                      What about cinnamon?

                      1. re: Jess
                        Smokey Jun 17, 2005 03:32 PM

                        Oh, doesn't that sound good?! With the pepper in the cake? Hmmmm. Do you think plain old powdered cinnamon would work in a frosting? I don't know why I think it wouldn't, I guess I'm so accustomed to flavorings coming in liquid form...


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