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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. |
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To make your own sweetened cocoa mix, combine 1 heaping teaspoon unsweetened cocoa powder, 2 teaspoons granulated sugar and a dash of salt. If preferred, the milk can be heated in a saucepan on the stove top (rather than in a microwave), then mixed with other indgredients. |
