Chocolate Cake with Lucifer's Nuts – a delicious recipe with recipe chocolate cake, pecan halves, water, sugar, Habenero powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Over a medium-high heat, stir the water and sugar in a small teflon skillet until the sugar is disolved.
2
Add the nuts, and stir constantly until the water is mostly evaporated (about 3-4 minutes).
3
Add the chile and salt to coat well, and stir constantly until the water is gone.
4
Remove the nuts to a piece of wax paper, separating the pecan halves from each other with a fork if necessary.
5
Let cool, and incorporate them into the cake batter just before pouring it into the pan.
6
To make the habenero powder, I just put 4 dried habs in the spice grinder, and ground until very fine.
7
Let the grinder settle for a couple of minutes before trying to remove the powder :-) Using finely powdered dried hot peppers of a lesser burn level would be appropriate for the non-maniacal chile-head.
580
kcal
Calories
51
g
Fat
31
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 recipe chocolate cake, 1 cup pecan halves, 1/4 cup water, 2 tbsp. sugar, and more.
Yes, Chocolate Cake with Lucifer's Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
