---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MEXICAN JALAPENO CHOCOLATE CREAM CAKE
  Categories: Cakes
       Yield: 1 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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