Text 24472, 85 rader
Skriven 2009-05-27 23:01:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Lee Lofaso
Ärende: Re: Justin Wilson
=========================
 -=> On 05-27-09  16:48,  Lee Lofaso <=-
 -=> spoke to Dale Shipp about Justin Wilson <=-

 LL> That is why there is such a wide
 LL> diversity of foods in Cajun and Creole cuisine.

Love that diversity!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Jalapeno Chocolate Cream Cake
 Categories: Dessert, Cake
      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 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
  From: Karen Mintzias                  Date: 08-14-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:03:44, 27 May 2009
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