Desperately Seeking a Hot Fudge Ring Recipe (chocolate & jalapeno)?

Question

I am looking for a Chocolate Fudge recipe with a jalapeno kick -NOT the cheese and jalapeno "fudge" recipe.

A coworker many years ago used to bring in what he called a "Hot Fudge Ring." It was your typical chocolate fudge ring, but it had a jalapeno afterburn to it. I lost contact with him years ago, but have wanted this recipe for long time and haven't been able to find it anywhere.

Answer 1

A little twist on what you're looking for, but incredibly yummy, and a surprise to folks when they find out what it is. You can certainly adjust the heat to your liking.

Chocolate Ancho Chile Orange Cake

The recipe is by Jacqueline McMahan and was published in the San Francisco Chronicle Cookbook.

1 c. unsalted butter at room temp.
1 1/2 cups sugar
5 eggs, room temp.
1 3/4 c. sifted all-purpose flour
1/2 tsp salt
Grated zest of 2 oranges
2 tablespoons o.j.
1 tsp baking soda
1/2 cup Chocolate Syrup (recipe follows)
4 tbls Ancho Chile Puree (recipe follows)
2 teaspoons vanilla extract
Orange Glaze (recipe follows)

Preheat oven to 350 F. Butter a 10 in. bundt pan.

Beat the butter, gradually beat in sugar. Add eggs 1 at a time,
beating well after each. Slowly beat in flour & salt. Divide the
batter in half. To half of the batter, add orange zest, orange juice
and 1/2 tsp of baking soda. Spoon batter into the prepared pan.

To remaining batter, add chocolate syrup, ancho puree, vanilla and the remaining 1/2 tsp baking soda. Spread over the orange batter.

Bake 45-50 mins, or until cake tester inserted in middle comes out clean. Cool the cake in its pan on a rack for 10 min., then unmold onto a plate. Brush with the orange glaze.

You may drizzle an additional 1/4 cup chocolate syrup over the cake just before serving, if desired.

Serves 10

Chocolate Syrup
1/2 c. water
1/4 c. butter
2 Tbls. honey
8 oz. semisweet chocolate
1 oz unsweetened chocolate

combine all ingredients in a saucepan. Heat gently, stirring, until
syrup is silky and smooth. Yields about 1 1/2 cups.

Ancho Chile Puree

4 ancho chiles (found in Mexican or Southwestern grocery stores)
Boiling water to cover

Rinse chiles. Place in a bowl & cover with boiling water; let soak for at least 2 hours. Remove seeds and stems from the chiles. Place chiles & 1/2 c. of soaking water in a blender. (If soaking liquid tastes bitter, use fresh water instead). Puree on high speed until smooth. May be refrigerated up to one week, or frozen.
Yields 3/4 c. puree

Orange glaze

Juice of 1 orange
1/2 cup powdered sugar
1 Tablespoon Grand Marnier

combine - yields about 3/4 cup.

Answer 2

MEXICAN FUDGE

1 lb Monterey Jack cheese with
Jalapeno pepper
1 lb Cheddar cheese
1 cn Evaporated milk (13 oz.)
2 Eggs
3 tb Flour

Grate cheese and lay in greased 9“ x 13” pan. Beat milk, eggs, and flour
together, pour over cheeses. Bake 40 minutes at 350 degrees F. Cut into
squares or diamonds, serve hot or cold.

Answer 3

Hot chocolate

Answer 4

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