INGREDIENTS

INSTRUCTIONS

Date: Mon, 15 Apr 1996 10:54:04 -0400 (EDT)  From: Larry Hunter
<hunter@intr.net> 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.  CHILE-HEADS DIGEST V2 #295  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 63.7mg
Potassium: 2.8mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 2.9g
Protein: <1g