The popularity of chili and chocolate may seem like a new taste sensation to some but clever cooks in the Oaxaca and Puebla regions of Mexico have been using these and other combinations for decades (sometimes 26 or more ingredients) to create their well-known mole sauces. Although 99% of mole sauces are savoury, cosecha takes mole in a new direction. Chili, chocolate, and peanuts make a sweet and spicy dessert.
For the Mole:
• 250 ml cream
• 250 gr chocolate (72% dark is nice)
• 30 ml peanut butter, smooth no-sugar/no-salt added
• 5 ml cinnamon
• 3-5 ml chili powder (peri peri or other finely ground chili)
Melt together cream, chocolate and peanut butter. Add cinnamon and chili powder. Reserve.
For the Cake:
• 200 gr butter
• 200 gr sugar
• 4 ea eggs
• 200 gr flour
• 5 ml baking powder
Preheat oven to 180 degrees C. In a medium bowl, cream butter and sugar until smooth. Add eggs one by one and continue mixing. Sieve flour and baking powder. Add flour mixture to butter mixture. Butter and lightly flour baking mold or ovenproof coffee cup. Fill each cup half full of batter and bake 7 minutes. Remove from the oven and pipe about ½ cup mole into the center of each cake. Return to the oven and bake for 10-15 minutes. Remove the cakes and allow them to rest 2-3 minutes. Unmold cakes onto serving plates, garnish and serve immediately while warm.