---------- Recipe via Meal-Master (tm) v8.05
       Title: South of the Border Jalapeno Cream Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       4 oz Good quality semisweet choco
       2 tb Coffee-flavored liqueur
     1/2 c  Unsalted butter; softened
     3/4 c  Plus 1 tablespoon sugar
       3 lg Eggs; separated
            Room temperature
       2 ts Vanilla extract
     3/4 c  All-purpose flour
       1 ts Ground cinnamon
     1/2 c  Finely ground blanched
       2 md Jalapeno peppers; seeded
            De-ribbed & finely minced
            A pinch of salt
         Preheat oven to 350 degrees F. Butter 8 inch round
   cake pan. Place waxed paper circle to fit bottom of pan and
   butter waxed paper. Set aside. In top of double boiler over
   simmering water, melt chocolate with kahlua. Stir together
   until smooth. Set aside to cool.
        In large bowl using electric mixer set on medium
   speed, cream together butter, 3/4 cup sugar until thick and
   pale. Still beating, add yolks one at a time, beating well
   after each addition, until well blended. Turn speed to low
   and mix in chocolate mixture until well combined. Blend in
   vanilla. Add flour, cinnamon, almonds and jalapenos. Beat
   until well combined.
         In another bowl, beat egg whites with pinch of salt
   until stiff peaks form. With rubber spatula, fold 1/3 of
   egg whites into chocolate batter until well mixed. Fold in
   remaining egg whites until no streaks of white are visible.
   Pour batter into prepared pan. Bake in center of oven 25
   minutes. Cake will be quite soft and underbaked in center.
   Let cool in pan on wire rack to room temperature for at
   least 1/2 hour. Run a thin, sharp knife around edge, invert
   cake onto a plate and peel off waxed paper. This cake is
   great served plain or with a dusting of powdered sugar.