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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
The Mexicans regarded chocolate as a savory rather than a sweet commodity, and ate it cooked in casseroles - undoubtedly mixed with chili pepper. This is a whimsical little recipe, combining both sweetness and the traditional chili-chocolate Mexican idea. I like it. I hope you will.
Put the chocolate and water in a small saucepan and stir over a low heat until the chocolate melts, about 2 minutes. Set aside. Sift together the flour, cocoa powder, chili powder, cinnamon, cayenne, and salt, and set aside.
Beat together the butter, granulated sugar, and vanilla extract in a large bowl until well mixed. Beat in the eggs and the chocolate. Add the dry ingredients in two