| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Flour |
| 2 |
T |
Cocoa powder |
| 6 |
|
To hot red chile pods pureed |
| 1 |
t |
Habanero hot sauce |
| 1/2 |
c |
Margarine |
| 3/4 |
c |
Chopped walnuts or pecans |
| 1/4 |
c |
Chocolate chips melted in 1 |
|
|
Tbs. water |
| 1/4 |
c |
Chocolate chips |
| 1 |
T |
Vanilla |
|
|
Cool Whip or real whipped |
|
|
cream |
|
|
Red pepper flakes |
|
|
optional |
INSTRUCTIONS
Chile puree: Remove stems and seeds from dried New Mexican hot chiles.
Soak in simmering water 20 minutes. Blend in blender with a small
amount of the soaking water to create a paste-like consistency. Cream
eggs and sugars. Add flour, cocoa powder and chile paste. Stir well.
Stir in melted margarine and melted chocolate chips. Add nuts,
chocolate chips and vanilla. Mix well. Pour into a greased 9 x 9"
glass dish and bake at 325 degrees for 35 minutes or until center
springs back when touched lightly with a finger. Serve topped with
whipped cream sprinkled with crushed red chile flakes and one of
Adelina's Red Chile Gummies. Posted to CHILE-HEADS DIGEST by Judy
Howle <howle@ebicom.net> on Feb 20, 1998
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