Habanero Chocolate Cake With Rum Whipped Cream And Tropical Fruit

Preheat oven to 350 degrees F. Grease and line a 9-inch round cake pan with wax paper.

In double boiler over medium heat, combine chocolate and butter and heat just until melted. Do not allow to overheat, or chocolate will become grainy.

While chocolate melts, whisk together 1/2 cup of the sugar and the eggs in a bowl.

When chocolate has melted, remove from heat and let cool slightly. Temper eggs with the melted chocolate by slowly pouring a small stream of chocolate into the eggs while whisking continuously. Add habanero powder and mix thoroughly.

Pour batter into prepared pan and set pan inside a larger pan. Fill larger pan with hot water to about 1/2 the level of the cake pan. Bake in preheated oven 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool at room temperature before removing from pan.

For Rum Whipped Cream: Whip cream in food processor (or with mixer) until thick. Add powdered sugar and rum or rum extract, cinnamon and nutmeg. Pulse to combine.

Cut fruit into similar-size pieces, add remaining 1 tablespoon sugar and mix. Allow fruit to sit until sugar has dissolved, macerating the fruit.

Slice a small wedge of cake and place on plate. Spoon fruit over top and side of cake and top with whipped cream. Garnish with powdered sugar and mint.

cook's notes

You can use any fruit for this dish, just be sure that it is ripe and sweet. Other good choices would be guava and papaya.

Recipe Source: Milwaukee Journal Sentinal