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Ingredients

• Nonstick cooking spray
• All-purpose flour
• 1 cup whole blanched almonds
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1 pound Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
• 3 ounces semisweet chocolate, coarsely chopped
• 1 cup butter
• 6 egg yolks
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1/2 teaspoon chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
• 1/2 teaspoon ground cinnamon (divided use)
• 6 egg whites
• 1/4 cup granulated sugar
• 1 cup whipping cream
• 1/4 cup powdered sugar
• Whole blanched, unblanched or candied almonds
• Crushed chipotle chile pepper (optional)

Description

A Surprise Hit Of Chile Pepper Adds Heat To This Chocolate Dessert Recipe And Cinnamon Whipped Cream Cools It Down.

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