Ingredients Jump to Instructions ↓

  1. 4 oz Good quality semisweet choco

  2. -late 2 tb Coffee-flavored liqueur

  3. 1/2 c Unsalted butter; softened

  4. 3/4 c Plus

  5. 1 tablespoon sugar

  6. 3 lg Eggs; separated

  7. Room temperature 2 ts Vanilla extract

  8. 3/4 c All-purpose flour

  9. 1 ts Ground cinnamon

  10. 1/2 c Finely ground blanched

  11. -almonds 2 md Jalapeno peppers; seeded

  12. 350 degrees F. Butter

  13. 8 inch round cake pan. Place waxed paper circle to fit bottom of pan and butter waxed paper. Set aside. In top of double boiler over simmering water, melt chocolate with kahlua. Stir together until smooth. Set aside to cool. In large bowl using electric mixer set on medium speed, cream together butter,

  14. 3/4 cup sugar until thick and pale. Still beating, add yolks one at a time, beating well after each addition, until well blended. Turn speed to low and mix in chocolate mixture until well combined. Blend in vanilla. Add flour, cinnamon, almonds and jalapenos. Beat until well combined. In another bowl, beat egg whites with pinch of salt until stiff peaks form. With rubber spatula, fold

  15. 1/3 of egg whites into chocolate batter until well mixed. Fold in remaining egg whites until no streaks of white are visible. Pour batter into prepared pan. Bake in center of oven

  16. 25 minutes. Cake will be quite soft and underbaked in center. Let cool in pan on wire rack to room temperature for at least

  17. 1/2 hour. Run a thin, sharp knife around edge, invert cake onto a plate and peel off waxed paper. This cake is great served plain or with a dusting of powdered sugar. THE DESSERT SHOW SHOW

  18. 3252 --


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