I’ve always loved the exotic combination of chilies & chocolate. The two flavours are perfect together, and have been used together for far longer than I’m sure the history books show. Whether it’s adding a bit of cocoa to a robust chili con carne, or having a chili infused piece of chocolate, it all works for me.
I was working on a Mexican menu for an event once, and needed to finish with a cake. Starting with a basic flourless cake recipe, I added different amounts of various spices until I finalized the recipe with this mix. Because it is flourless, it stands well as the gluten-free dessert selection on a buffet. It is a grown-up cake, and is good as part of a menu that requires something less sweet, that is also intriguing.
Usually I serve the cake precut into wedges, with raspberry coulis and a bowl of whipped cream alongside. When you’re done, remember to thank the Mayans. Continue reading