How To make Mexican Jalapeno Chocolate Cream Cake
4 oz Semisweet chocolate
-- (best-quality) 2 tb Kahlua
-- or other coffee-flavored
liqueur 1/2 c Unsalted butter; softened
3/4 c Granulated sugar; plus...
1 tb Granulated sugar
3 lg Eggs; separated,
:
at room temperature 1 ts Pure vanilla extract
3/4 c All-purpose flour
1 ts Cinnamon
1/2 c Finely ground almonds
(blanched) 2 md Jalapeno peppers; seeded,
:
de-ribbed, finely minced 1 pn 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 =============== Reply 90 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM NEW INTERNET 4 To: KKBG35A RUTH BURKHARDT Date: 08/28 From: KKBG35A RUTH BURKHARDT Time:
12:14 PM
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 Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 08-24-94 -----
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How To Make Mexican Chocolate CAKE! | MANCAKE
MANCAKE officially kicks off with a chocolate cake, jalapeño raspberry jam, buttercream all from scratch!
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How To Make Homemade Mexican Hot Chocolate The Delicious Way by Rockin Robin
I will show you how to make Mexican hot chocolate from scratch that's quick and easy.
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I am going to show you how to make hot chocolate that is rich, creamy, and delicious. Perfect for those cold winter days when you need to warm up.
This Mexican hot cocoa recipe is super easy and the trick is to use quality ingredients.
Ingredients:
6 Tbsp Ghiradelli Premium hot cocoa
1 cup of whole milk
1/4 cup heavy cream
1/4 tsp. almond extract
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Directions:
Heat the milk and cream until just hot. Do not boil. Add all the other ingredients except the almond extract and stir until disolved. Turn off the heat and add the almond extract and stir.
Serve in a mug and top with homemade whipping cream. If you like cinnamon you can add a cinnamon stick to your mug.
Enjoy!
Rockin Robin
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3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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