Today's recipe has become one of my flagship deserts - a deep, dark, rich chile and cocoa experience. The delicate addition of finely ground, carefully selected ancho and New Mexico chiles to this sinfully flourless chocolate cake creates a culinary tryst of surpising complexity and history.
I have named the cake for a very old Aztec drink served almost exclusively to royalty. Sophie and Michael Coe, note the drink in thier book The True History of Chocolate: "Universally popular throughout Mesoamerica was the addition to the drink of chile, dried and ground to a powder. The Molina vocabulary [the first Nahuatl-Spanish dictionary] calls the drink chilcacahuatl."
You will love this cake if you take care in creating it.