Mexican Chocolate Cake or a version there of.....
This recipe contains jalapenos. I found it in my database, but I haven't tried it:
Mexican Jalapeno Chocolate Cream Cake
4 ounces Semisweet chocolate (Best-Quality)
2 tablespoons Kahlua or other Coffee-Flavored Liqueur
1 cup Unsalted butter, softened
3/4 cup Granulated sugar, plus...
1 tablespoon Granulated sugar
3 large Eggs (at room temperature) separated
1 teaspoon Pure vanilla extract
3/4 cup All-purpose flour
1 teaspoon Cinnamon
1/2 cup Finely ground almonds, Blanched
1 medium Jalapeno peppers, seeded, de-ribbed and finely minced
1 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.
NOTE: This cake can be served plain, dusted with confectioners' sugar and each serving mounded wtih Kahlua-flavored whipped cream.
Serves 6 to 8
Here's another recipe from my database. I haven't tried this one either.
Chocolate-Chili Cake with Mocha Frosting
3 large dried ancho chilies
3 chipotle peppers
1/2 cup water
1/2 pound unsalted butter
4 ounces unsweetened chocolate
1/2 cup dutch process cocoa
2 large eggs, at room temperature
2 1/2 cups granulated sugar
1 cup buttermilk
1 tablespoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon salt
8 ounces bittersweet chocolate
2 tablespoons water
pound unsalted butter, softened
1 tablespoon dark roast coffee, very finely ground
3 cups confectioner's sugar
1 1/2 cups toasted almonds, coarsely chopped for garnish
1. This dessert combination of bittersweet chocolate and dusky dried chilies isn't so strange when you consider their happy pairing in Mexican mole sauce. This is a sort of reverse mole sauce-heavy on the sweet and chocolate, light on the spicy essence of chili peppers. If you have the same passions for chocolate and hot chilies that 1 do, you won't be disappointed by this exotic cake recipe.
2. Hot: rated 2
3. Preheat oven to 350° F.
4. Soak the chilies in water to cover overnight or until soft and pliable. Remove the seeds and stems and discard the water. Using a blender, puree the ancho chilies and the chipotle peppers in the 1/2 cup water until smooth.
5. Melt the butter and chocolate with the cocoa over low heat, stirring often until butter and chocolate are completely melted. Place the eggs, sugar, buttermilk, and almond extract in a large bowl; mix well. Add the dry ingredients (no need to sift) to the buttermilk mixture and mix well. Add the butter-chocolate mixture and the chilies; mix well. Grease and flour 3 cake pans. Distribute the batter evenly among the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool before removing from the pans.
6. To make the Mocha Frosting:
7. Melt the chocolate and the water over very low heat until the chocolate is melted, stir to combine, and cool to room temperature. Combine the chocolate, butter, and coffee in a bowl. Add the sugar and beat at high speed with an electric mixer until the mixture is smooth and creamy.
8. Assemble the cake by placing one layer on a large plate. Frost the top, cover with second layer, frost the top of it, and top with last layer. Frost the top of the cake and the sides. Garnish the edges with the almonds.
I haven't made this cake in a very long time, but it's one of my favorite cakes of ALL time...Chocolate Ancho Chile and Orange Cake by Jacqueline McMahan in the SF Chronicle Cookbook (the yellow cover). It's very tender, moist, and an intriguing blend of flavors. Recipe makes a nice big cake too...
Fortunately, I found a copy of the recipe online w/ a bonus picture: http://www.recfoodcooking.org/sigs/Le...
Please report back on your chile-laced cake!