Author Notes
One day after watching the movie Chocolat, I was inspired to come up with a spicy chocolate dessert. I thought this would be warming and soothing all at once, and chocolate just makes it even better. Now this is my traditional Valentine's dessert after chicken mole enchiladas. Chocolate and chile are the epitome of romance and passion. —CheriDawn
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Ingredients
- Brownies
-
2 ounces
chocolate, bittersweet, melted
-
1 cup
sugar
-
1/2 cup
butter, softened
-
2
eggs
-
2 teaspoons
vanilla extract
-
1/2 cup
flour, sifted
- Chocolate Cayenne Cheesecake
-
8 ounces
cream cheese, softened
-
1/4 cup
sour cream
-
1/2 cup
sugar
-
1/2 teaspoon
almond extract
-
1/4 teaspoon
dried lemon peel
-
1 tablespoon
flour or almond meal
-
1
egg
-
Splash
milk
-
1/3 teaspoon
cayenne
-
1/3 teaspoon
cinnamon
-
2 ounces
chocolate, semi-sweet, melted
Directions
- Brownies
-
Cream the butter and sugar.
-
Add eggs and vanilla.
-
Add sifted flour.
-
Blend in chocolate.
-
Spread in 8"X8"X2" buttered pan.
-
Preheat oven to 325 degrees.
- Chocolate Cayenne Cheesecake
-
Combine chocolate, cayenne and cinnamon and set aside.
-
In mixing bowl, beat cream cheese, sour cream, almond extract and lemon peel until fluffy.
-
In separate bowl, mix sugar, flour and a dash of salt.
-
Slowly add sugar mixture to cream cheese until mixed well.
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Add egg, stirring just until combined.
-
Stir in milk and then the chocolate mixture.
-
Spoon cheesecake batter over brownie batter and bake for 30 - 35 minutes...or until center is only very slightly jiggly.
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Using a knife, loosen sides. Can be served warm or cooled.
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