Spice Up Your Dessert Game with Chocolate Jalapeño Brownie Cake!

Chocolate Jalapeño Brownie Cake

Today, I’m excited to share a unique dessert recipe that combines sweet and spicy flavors in a deliciously moist and rich chocolate cake. This Chocolate Jalapeño Brownie Cake is perfect for those who enjoy a little heat with their dessert!

Ingredients:

• 200g dark chocolate (70% cocoa)
• 150g unsalted butter
• 200g brown sugar
• 3 eggs
• 100g all-purpose flour
• 30g cocoa powder
• 1 jalapeño, diced
• 1/2 tsp salt

Kitchen Tools:

• saucepan
• mixing bowl
• whisk
• round cake tin

To start, preheat your oven to 350°F (180°C) and grease a round cake tin. In a saucepan, melt the dark chocolate and butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.

In a mixing bowl, whisk together the brown sugar, eggs, flour, cocoa powder, diced jalapeño, and salt. Gradually pour in the melted chocolate mixture, stirring until well combined. Pour the batter into the prepared cake tin.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let it cool before slicing into wedges.

This Chocolate Jalapeño Brownie Cake weighs approximately 600g after cooking. It serves 8 people, with each serving weighing around 75g. Each serving is estimated to have about 250 calories.

One unique tip for this recipe is to sprinkle a little sea salt on top of the cake before serving to enhance the flavors and add a nice contrast to the sweetness.

I hope you give this Chocolate Jalapeño Brownie Cake a try and enjoy the surprising combination of chocolate and jalapeño in this decadent dessert. Feel free to get creative with the recipe and make it your own!