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Ингредиенты
- 1 x Chocolate cake recipe
- 1 c. Pecan halves (or possibly subsitute the nut of your choice)
- 1/4 c. Water
- 2 Tbsp. Sugar
- 1 Tbsp. Dry Habenero pwdr (use your judgment on this!)
- 1/4 tsp Salt
Инструкции
- I used the chocolate cake and chocolate frosting recipes in Lindsey Shere's
- "Chez Panisse Desserts," substituting Lindt Excellence for her combination of semisweet and bitter chocolates. (By the way, "Chez Panisse Desserts" is an awesome cookbook, now back in print and even in paperback!) You could use any chocolate cake recipe you like; a very rich and buttery substrate is a good idea at this heat level.
- I then added the following to the batter (reserving a dozen for garnishing the top of the iced cake): Over a medium-high heat, stir the water and sugar in a small teflon skillet till the sugar is disolved. Add in the nuts, and stir constantly till the water is mostly evaporated (about 3-4 min). Add in the chile and salt to coat well, and stir constantly till the water is gone. Remove the nuts to a piece of wax paper, separating the pecan halves from each other with a fork if necessary. Let cold, and incorporate them into the cake batter just before pouring it into the pan.
- To make the habenero pwdr, I just put 4 dry habs in the spice grinder, and grnd till very fine. Let the grinder settle for a couple of min before trying to remove the pwdr :-) Using finely powdered dry warm peppers of a lesser burn level would be appropriate for the non-maniacal chile-head.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 12 servings | |
| Calories 51 | |
| Calories from Fat 32 | 63% |
| Total Fat 3.83g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 28mg | 1% |
| Total Carbs 4.49g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.19g | 2% |
| Protein 0.58g | 1% |
