Serves 10
390 min
Chocolate Jalapeño Cake
Recipe GLPR47292110599786
A decadent flourless chocolate cake infused with the subtle heat and complexity of fresh jalapeño peppers. Dark bittersweet chocolate is melted and folded together with whipped egg whites to create an airy, fudgy texture that is baked until just set with a delicate crust on top. The cake is chilled overnight to develop its rich flavor and smooth crumb, then served cold or at room temperature with a dollop of whipped cream.
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Ingredients
1 pound bittersweet chocolate, finely chopped
¾ cup unsalted butter, at room temperature
½ fresh jalapeño chili pepper, seeded and minced very fine
5 large eggs, separated, at room temperature
½ cup firmly packed light brown sugar
¼ teaspoon cream of tartar
1½ tablespoons all-purpose flour
2 teaspoons pure vanilla extract
Directions
Preheat your oven to 350°F and prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly buttering the sides.
Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn off the heat and place a heatproof bowl on top, ensuring the bowl doesn't touch the water.
Add the chopped bittersweet chocolate and unsalted butter to the bowl. Stir gently and occasionally with a rubber spatula or wooden spoon until completely melted and smooth, about 3-4 minutes. Mix in the finely minced jalapeño pepper.
Remove the bowl from heat. In a separate medium bowl, whisk the egg yolks briefly to break them up, then whisk in the vanilla extract and all-purpose flour. Fold this mixture into the warm chocolate using a rubber spatula until fully combined.
In a large bowl, using an electric mixer on medium-high speed, beat the egg whites with the cream of tartar until soft peaks form, about 2-3 minutes.
Gradually sprinkle in the brown sugar while continuing to beat on high speed until the egg whites reach stiff peaks, about 2-3 minutes more. The mixture should be glossy and hold peaks when the beaters are lifted.
Gently fold one-quarter of the beaten egg white mixture into the chocolate mixture using a rubber spatula to lighten it. Then fold the entire chocolate mixture back into the remaining egg whites with a few careful strokes until just combined and no white streaks remain.
Pour the batter into the prepared springform pan and smooth the top gently with the back of a large spoon.
Bake for about 30 minutes until the cake has risen and a thin crust has formed on top. The center should still be slightly soft and will jiggle slightly when the pan is gently shaken.
Remove the cake from the oven and allow it to cool completely in the pan on a wire cooling rack at room temperature, about 1 hour.
Once completely cooled, carefully run a small knife around the inside edge of the pan to loosen the cake, then release and remove the springform pan sides. Peel off the parchment paper from the bottom.
Transfer the cake to a cake plate or serving dish. Cover loosely with plastic wrap and refrigerate for at least 5 hours or overnight to develop the flavors and set the texture.
Serve the cake chilled, or let it sit at room temperature for 20-30 minutes before serving if preferred. Top each slice with a dollop of sweetened whipped cream.
