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Ingredients

•   Nonstick cooking spray
•   All-purpose flour
• 1 cup  whole blanched almonds
• 2 Tbsp.  granulated sugar
• 2 Tbsp.  all-purpose flour
• 1 lb.  Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
• 3 oz.  semisweet chocolate, coarsely chopped
• 1 cup  butter
• 6   egg yolks
• 1/4 cup  strong brewed coffee, cooled
• 1 tsp.  vanilla
• 1/4 tsp.  almond extract
• 1/8 tsp.  salt
• 1/2 tsp.  chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
• 1/2 tsp.  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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