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HABANERO "SAUCED" CHOCOLATE BROWNIE COFFEE CAKE WITH CRUSHED CHILE PEPPERS
(Delivers a powerful punch without the nasty bite)
2 eggs
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup flour
2 T cocoa powder
6 hot red chile pods pureed (see recipe below)
1 tsp. (or more if you dare) HOT HABENERO SAUCE
1/2 cup margarine spread
1/2 cup chopped walnuts or Mesilla Valley pecans
1/4 cup melted chocolate chips (I put chips in a microwaveable cup with a T
of water and microwave just until the chips begin to melt. Stir.)
1/4 cup chocolate chips
1 T vanilla
Cool Whip, aerosol whipped cream, or real whip cream
Chile puree: remove stem, seeds and veins from 6 New Mexican hot dried red chiles. Cut in pieces (I use kitchen scissors). Soak in boiling water 20 minutes. Blend in blender with a small amount of the "soaking" water, enough to create a paste-like texture. Note: It's okay if small chile bits remain.
Cream eggs and sugars. Add flour, cocoa powder, and chile paste. Stir well. Add margarine, melted chocolate chips and then whip. Add nuts, chocolate chips and vanilla. Stir. Pour into a greased 9" x 9" glass pan and bake in a SLOW oven at 325 degrees for 35 minutes or until center top springs back when touched lightly with finger. Serve topped with whipped cream sprinkled with crushed red pepper and garnish with one of Adelina's heated Red Chile Gummies. Tastes great with a cup of hot brew!
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