Chocolate Jalapeno Cake

Chocolate Jalapeno Cake

1 pound bittersweet chocolate
3/4 cup butter, room temperature
1/2 jalapeno pepper, seeded, deveined, and very finely chopped
5 eggs, separated and room temperature
2 teaspoons vanilla extract
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cream of tartar
1/2 cup firmly packed brown sugar
2 cups whipped cream flavored with Kahlua

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

Melt chocolate in the top of a double boiler over hot water; add butter and chopped jalapeno pepper. Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat.

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

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.

Serve at room temperature with whipping cream