[CH] (REC) Scotch Bonnet Chocolate Baby Cakes [not tried]
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 19:22:41 -0400
Chocolates and chiles are no longer the new idea they might have
been when this cookbook was written, but the taste appeal doesn't get
old. If any of you try this before I do, give me a call. I'll be
right over with fork, er, spoon in hand.
* Exported from MasterCook *
Scotch Bonnet Chocolate Baby Cakes
Recipe By :Donna Shields
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Scotch bonnet peppers -- seeded and cut into
a few pieces
2 ounces unsalted butter -- melted
1 tablespoon hot water
2 eggs -- beaten
6 tablespoons skim milk
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 tablespoons whipped cream
1. Preheat the oven to 375 degrees. Coat six (4-ounce) ramekins or
disposable foil cups with nonstick cooking spray. In a cup, add the
peppers to the melted butter, and steep for 10 minutes. Remove the
peppers and stir in the hot water.
2. In a medium bowl, using a whisk, combine the eggs, 2 tablespoons
of milk, the sugar, and the vanilla.
3. In a separate medium bowl, slowly drizzle the pepper butter into
the cocoa, stirring it with a fork. You should have a rather thick
and stiff chocolate mixture. Slowly add the remaining 4 tablespoons
of milk, stirring constantly with a fork to a smooth, somewhat
pourable consistency.
4. Stir the egg mixture, a third at a time, into the chocolate, until
well blended. Stir in the flour and salt.
5. Pour the batter into the prepared cups, and place the cups on a
baking sheet. Bake for 12 minutes, or until the outer edges feel
firm, but the center is still wobbly. Remove from the oven and run a
knife around the outer edge of each cake. Invert onto dessert plates,
squirt a smidgin of whipped cream on top, and serve immediately.
Makes 6 servings
Per Serving: Calories: 175; Fat: 10 g; Cholesterol: 90 mg; Sodium: 80
mg; % Daily Value: Vitamin C 37%, Iron 16%, Vitamin A 12%
Source:
"Caribbean Light"
Copyright:
"1998, by Donna Shields"
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Per Serving (excluding unknown items): 1154 Calories; 66g Fat (51.0%
calories from fat); 29g Protein; 113g Carbohydrate; 13g Dietary
Fiber; 570mg Cholesterol; 488mg Sodium. Exchanges: 1 Grain(Starch);
3 Lean Meat; 1/2 Non-Fat Milk; 11 Fat; 6 Other Carbohydrates.
NOTES : If you think the idea of using Scotch bonnet peppers in a
chocolate dessert is crazy, just one bite will make you a believer.
Credit for the original recipe goes to Terrence Shaw, Pastry Chef for
the 1996 Cayman Islands National Culinary Team. After tasting Terry's
version, I made my own revisions to reduce calories and fat. One of
the ways I did this was by substituting cocoa powder, which is
virtually fat-free, for the original semisweet chocolate. The result
is an individual soft-centered chocolate cake that reveals a hint of
heat once it's in your mouth for a few seconds. The chocolate, spicy
flavor contrast is just one of the things that makes this such an
intriguing dessert. The outer texture is cakelike while the interior
gets gooey, adding even more interest. And since this is served warm
from the oven, a tiny bit of light whipped cream literally puts the
icing on the cake.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0