-
1
Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.
-
2
Place chocolate in a double boiler over simmering water and stir until melted.
-
3
Remove from heat and let cool slightly.
-
4
Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl.
-
5
Stir in the eggs and buttermilk and then stir in the melted chocolate.
-
6
Scrape batter into the prepared pan and bake for 18 to 20 minutes.
-
7
Cool in the pan on a rack.
-
8
Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish.
-
9
Chocolate Custard:
-
10
Whisk together the sugar and yolks in a large bowl until pale.
-
11
Whisk in the melted chocolate, milk, cream, and vanilla extract until combined.
-
12
Using a fine sieve, strain the custard over the bread chunks.
-
13
Press on the bread chunks so that they are soaked in the custard mixture.
-
14
Place the pan in a roasting pan and fill the roasting pan halfway with hot water.
-
15
Bake for 40 minutes or until the custard is set.
-
16
Remove and let cool on a rack for 30 minutes before serving.
-
17
This is best served warm.
-
18
Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce.
-
19
Bring heavy cream and cinnamon sticks to a simmer in a small saucepan.
-
20
Remove from the heat and let steep for 15 minutes.
-
21
Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted.
-
22
Stir in the almonds and transfer to a small pitcher.
-
23
Keep hot.
