Mexican Jalapeno Chocolate Cream Cake
Mexican Jalapeno Chocolate Cream Cake is a home-style recipe made with Semisweet Chocolate, Unsalted Butter Softened, Granulated Sugar Plus, Granulated Sugar, Pure Vanilla Extract, and All Purpose Flour.
Ingredients
- 4 oz
- 1/2 cup
- 3/4 cup
- 1 tbsp
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Method (preview)
- 1
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.
- 2
Stir together until smooth and set aside to cool.
Still beating, add the egg yolks one at a time, beating well after each addition, until completely incorporated.
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