Mambo Sprouts

Flourless Ancho Chocolate Cake with Margarita Sauce

Ingredients:

• 3/4 lb. Equal Exchange® Milk Chocolate, chopped
• 1 cup plus 1 Tbsp. butter, softened
• 3 Tbsp. Dutch cocoa powder
• 3 1/2 oz. ancho chili powder
• 10 eggs, separated
• 1/4 lb. ground almonds
• 3/4 cup granulated sugar
• 1/2 tsp. salt

Margarita Sauce:

• 2 cups prepared margarita mix
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• Fresh mint sprigs for garnishing

Directions:

1. Preheat oven to 350º F.
2. Melt chocolate and butter in a double boiler.
3. When melted, whisk in the cocoa powder, salt and ancho chili powder.
4. Whisk egg yolks and almonds in a large bowl.
5. In another large mixing bowl, whip egg whites and sugar together until stiff peaks form.
6. Combine the warm chocolate mixture and egg yolk mixture well.
7. Fold warm chocolate into whipped egg whites.
8. Gently scoop batter into two buttered & floured spring 9 inch form pans.
9. Bake 35-45 minutes or until edges are brown but center is still moist.
10. Let it cool completely, before removing from pans.
11. Make the margarita sauce by whisking the margarita mix, heavy cream, sugar and cornstarch together until smooth in a medium sauce pan.
12. Bring mixture to a simmer for five minutes, stirring constantly.
13. Remove from heat and refrigerate for one hour.
14. Cut each cake into 6-8 servings.
15. Spoon sauce over cake and garnish with a sprig of mint.

Servings: 12-16