Chocolate Jalapeno Cake Food

SPICY CHOCOLATE JALAPENO CAKE

Steps:

• Preheat oven to 350 degrees F. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs. Beat for 1 minute. Beat in melted chocolate chips. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat into chocolate mixture alternately with milk. Stir in jalapenos. Pour into two well-greased 9-inch-round baking pans or one 13x9-inch baking pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 20 minutes. Invert onto wire rack to cool completely. Beat powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides with nuts.

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHEF JOHN'S CHOCOLATE LAVA CAKE

Steps:

• Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
• Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
• Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
• Stir melted chocolate mixture into egg and sugar mixture until combined.
• Sift cocoa powder into the mixture; stir to combine.
• Sift flour and salt into the mixture; stir to combine into a batter.
• Stir vanilla extract into the batter.
• Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
• Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
• Refrigerate 30 minutes.
• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
• Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
• Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

SPICY CHOCOLATE JALAPENO CAKE

Steps:

• Preheat oven to 350°F Grease two 9 inch round baking pan.
• Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
• Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
• For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.

JALAPENO-CHEDDAR JOHNNY CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

HOTTIE CHOCOLATE CUPCAKES

Steps:

• Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
• In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
• Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
• Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
• Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.

JALAPENO JOHNNY CAKE

Steps:

• Put dry ingredients (except for the Jalapeño pepper and cheese in one bowl and wet ingredients in another).
• Mix together a little at a time and let sit for fifteen minutes, occasionally stirring.
• Then put about a tsp or two of oil in a frying pan and make it hot.
• Just before frying the johnny cakes, add the cheese and jalapeño peppers and stir well.
• Drop by pot spoons onto a hot griddle just as you would if you were making pancakes. Wait till bubbles form on top and then flip and fry on the other side until golden brown.
• Serve with jalapeno dip, sour cream or eat plain.

JALAPENO CHEESECAKE

Steps:

• Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
• Pour the melted butter over the crushed tortilla chips and toss to combine.
• Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
• With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
• Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
• Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
• Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
• When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
• DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
• When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
• Cut into thin wedges and watch it disappear!

JALAPENO POPPER CORN CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.

JALAPENO LIME CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix the graham cracker crumbs and butter in a large bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until the crust has lightly browned and smells toasted, about 5 minutes. Remove from the oven and allow to cool.
• Beat the cream cheese, sugar, and sour cream with an electric mixer in a large bowl until light and fluffy. Beat in the eggs, one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat the flour, vanilla extract, and lime juice into the cream cheese mixture with the last egg. Fold the jalapeno pepper into the mixture; mixing just enough to evenly combine. Pour into the prepared crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 250 degrees F (120 degrees C) and continue baking until the center has just set, 50 to 55 minutes. Remove from the oven, run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.