Chocolate Cake with Lucifer's Nuts
Yield
1 cakePrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake
chocolate |
* |
| 1 | cup |
pecan halves
|
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
habanero chili peppers
powder |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake
chocolate |
* |
| 237 | ml |
pecan halves
|
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
habanero chili peppers
powder |
* |
Directions
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 to 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.
