Recipe: Mexican Jalapeno Chocolate Cream Cake - Elizabeth: The cake you are looking for is a typical FUSION COOKING recipe.

I am quite interested in FUSION COOKING because I have learned that the Caribbean, specially Cuba & Puerto Rico were the place where fusion cooking was born. That was because of the migration of chinese laborers to our islands to work in the very big plantations. That explain our partiality toward chinese cuisine & the agile process by which we transform a Chow Fan to the polifacetic chinese rice with cilantro, oregano, pinneaple & probably garnished with a Salsa Relish.

Fusion cooking means "combining ingredients and techniques from around the world to achieve exciting flavors. Cooking Classes Fall 2001, Geocities.com/".

Giovanna Huyke, one of our Master Chefs, could be said to be the perfect & best representative of Fusion Cooking. In another occassion I will translate some of her recipes for an enticing Menu.

Anyway, here is your recipe:

MEXICAN JALAPENO CHOCOLATE CREAM CAKE

4 oz semisweet chocolate; best quality
2 tbsp kahlua
1/2 cup unsalted butter; softened
3/4 cup granulated sugar; plus...
1 tbsp granulated sugar
3 large eggs; separated, at room temperature
1 tsp pure vanilla extract
3/4 cup all-purpose flour
1 tsp cinnamon
1/2 cup finely ground almonds; blanched
2 medium jalapeno peppers; seeded and 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
Source: Desserts With A Difference by Sally and Martin Stone

---

Buttercream Frosting Recipe

6 tablespoons butter, softened
Cocoa powder, see below
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

For light chocolate frosting use 1/3 cup cocoa powder For medium chocolate frosting use 1/2 cup cocoa powder for dark chocolate frosting use 3/4 cup cocoa powder

In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk. Beat to spreading consistency adding more milk if needed. Blend in vanilla.