---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 9 servings
 --------------------------------FOR THE CAKE--------------------------------
   1 1/4 c  Cake Flour
     1/2 c  Unsweetened Cocoa Powder
       3 tb Ancho chili powder
       1 ts Baking soda
     1/4 ts Baking powder
     1/4 ts Cayenne pepper
     1/2 ts Salt
      10 tb Unsalted butter at room temp
   1 1/2 c  Sugar
       3    Large eggs
     1/2 c  Buttermilk
     1/2 c  Hot dark coffee
       1 ts Pure vanilla extract
 ------------------------------FOR THE TOPPING------------------------------
     1/2 c  Lightly rosasted Macadamias
            - whole or chopped (about
            - 2 oz.)
       4 oz Semisweet chocolate, chopped
     1/2 c  Whipping cream
   [Note:  Bobby Flay, chef of NYC’s Mesa Grill, prepared this dessert
   for a Meals on Wheels benefit meal at the Frontera Grill in Chicago.
   Blended with the cocoa and coffee, the chili powder is only mildly
   hot and adds something approximating a fruit flavor.]
   1.  Heat oven to 375 degrees.  Butter a 9 square cake pan, line the
   bottom with parchment or waxed paper and butter the paper.  Measure
   out cake flour, cocoa, chili powder, baking soda, salt, baking
   powder, and cayenne.
    Sift them together 3 times. 2. Using an electric mixer with a large
   bowl, beat the butter and sugar together until light and fluffy. Beat
   in the eggs, one at a time, and continue beating until mixture is
   light, fluffy and almost tripled in volume. 3. Fold 1/3 dry mixture
   into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the
   coffee. Fold in another 1/3 of the dry mixture then the remaining
   buttermilk and coffee. Finish with the remaining dry dry mixture and
   the vanilla extract. 4. Spread the batter in the prepared pan.  Bake
   until cake springs back when touched lightly (30 - 35 min.).  Then
   turn out of pan and leave on the rack until completely cool. 5. Use a
   2-1/2 inch cookie cutter to cut rounds from the cake.  Place the
   rounds in paper cupcake liners. 6. Make the topping: If the
   macadamias are raw, roast them in a 350 degree oven, turning once,
   until they just begin to color.  Place the chopped chocolate in a
   bowl, heat the whipping cream tii the point of a bowl and pour it
   over the chocolate.  Let cool to warm then drizzle it over the
   cupcakes. Top with macadamia nuts.
   [Note: Ancho chili powder can be made by stemming and seeding whole
   ancho chilies and pulverizing them in an electric spice mill or
   coffee grinder. The poweder should be available at markets featuring
   Soutwestern ingredients or may be ordered by mail from G.B. Ratto &
   Co., 800-325-3483.]
   From Chicago Tribune Magazine 3/23/93. Posted by Bud Cloyd