This dessert combination of bittersweet chocolate and dusky dried chilies isn't so strange when you consider their happy pairing in Mexican mole sauce. This is a sort of reverse mole sauce-heavy on the sweet and chocolate, light on the spicy essence of chili peppers. If you have the same passions for chocolate and hot chilies that I do, you won't be disappointed by this exotic cake recipe.
I make this all the time when my tomatoes are in season. I use any tomatoe that's available at the time even Cherry. This can easily be doubled. Easy !
This is a very tasty recipe that will please the most particular purists; NO beans (serve them on the side, with cornbread), and NO tomatoes ("We ain't makin' spaghetti sauce!").
This decadent frozen confection is sure to stimulate dinner conversation-if not your taste buds. The marriage of intense chocolate and dark, dusky aricho chili peppers makes an unforgettable combination. The garnish of toasted peanuts completes the Latin American character of this enchanting dessert.
