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Chocolate Cake With Lucifer's Nuts



---------- Recipe via Meal-Master (tm) v8.04

Title: Chocolate Cake With Lucifer's Nuts
Categories: Cake, Mc
Yield: 12 servings


1 chocolate cake recipe
1 c pecan halves (or subsitute
: the nut of
: your choice)
1/4 c water
2 TB sugar
1 TB dried Habenero powder (use
: your judgment
: on this!)
1/4 ts salt

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 until the sugar is disolved. Add the
nuts, and stir constantly until the water is mostly
evaporated (about 3-4 minutes). Add the chile and salt
to coat well, and stir constantly until 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 cool, and incorporate them into
the cake batter just before pouring it into the pan.
To make the habenero powder, I just put 4 dried habs
in the spice grinder, and ground until very fine. Let
the grinder settle for a couple of minutes before
trying to remove the powder :-) Using finely powdered
dried hot peppers of a lesser burn level would be
appropriate for the non-maniacal chile-head.

Recipe By : INTERNET RECIPES FROM CHILE-HEADS
DIGEST

From: Kmeade@ids2.Idsonline.Com (The Me

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