Chocolate-Jalapeno Cake

1. 1

   Preheat oven to 350 degrees F. Lightly butter a 8-inch springform pan and line bottom with parchment paper.

2. 2

   Melt chocolate in the top of a double boiler over hot water; remove from heat. --OR -- put chips in a pyrex bowl and melt in microwave for 1 minute. Stir and microwave for one more minute.

3. 3

   To the melted chocolate, add butter and chopped jalapeno pepper. Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat to cool.

4. 4

   In a large bowl, beat egg whites with cream of tartar until soft peak form. Gradually add sugar and beat until stiff peaks form.

5. 5

   Fold 1/3 of egg white mixture into chocolate. Quickly fold chocolate mixture in with the rest of the egg whites; pour mixture into prepared springform pan. Bake for approximately 20 to 25 minutes. Remove from oven and cool in pan on a wire rack.

6. 6

   To unmold, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight.

7. 7

   Serve at room temperature with whipping cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.