Preparation:
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 Gummie |
