Chocolate Jalapeno Cake
Category
Baking
Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
Calories
330
Indulge your taste buds in a tantalizing fusion of sweet and heat with our Chocolate Jalapeno Cake. This decadent dessert marries the rich, velvety goodness of chocolate with the unexpected kick of jalapenos, creating a culinary masterpiece that will leave you craving more.
Imagine sinking your fork into a moist, tender chocolate cake infused with A Bit on the Side Red Jalapeno Jelly, the subtle heat harmonizing beautifully with the deep cocoa flavors. Each bite is a symphony of contrasting sensations – the comforting sweetness of chocolate mingling with the spicy warmth of jalapenos, creating a truly unforgettable taste experience.
Whether you're hosting a dinner party or simply treating yourself to a special dessert, our Chocolate Jalapeno Cake is sure to impress. It's a unique twist on a classic favorite, guaranteed to delight even the most discerning palates. So go ahead, spice up your dessert game with this unforgettable culinary creation.
Author:Hilary McGrath
Ingredients
-
1 tbsp of ground almonds
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300g dark chocolate
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200g caster sugar
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1 jar A Bit on the Side Red Jalapeño Jelly
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160g butter
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160g butter
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Pinch of sea salt
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5 large eggs
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Cocoa powder
Directions
Preheat the oven to 232°C/450F/Gas mark 8
Brush a 9 inch round cake tin with oil and coat with some of the ground almonds
Melt the chocolate and the butter with the sugar, salt and A Bit on the Side Red Jalapeno Jelly in an ovenproof bowl placed over a pot of simmering water. Keep stirring, and once all the ingredients have melted remove and leave to cool
Whisk the eggs with the remainder of the ground almonds and fold into the chocolate mixture.
Pour into the cake tin and bake for 30-45 minutes.
Remove cake from the tin and leave on a wire rack to cool.
This cake will not rise much, it should be rich and thick.
Dust with cocoa powder
Serve warm or cold with cream or ice cream.
Recipe Note
Taste even better on day 2!
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