Mexican Jalapeno Chocolate Cream Cake

Directions

1. 1

   4 oz Semisweet chocolate -- (best-quality) 2 tb Kahlua -- or other coffee-flavored -- liqueur 1/2 c Unsalted butter

2. 2

   softened 3/4 c Granulated sugar

3. 3

   1 tb Granulated sugar 3 lg Eggs

4. 4

   separated, -- at room temperature 1 ts Pure vanilla extract 3/4 c All-purpose flour 1 ts Cinnamon 1/2 c Finely ground almonds -- (blanched)

5. 5

   seeded, -- de-ribbed, finely minced 1 pn Salt Preheat the oven to 350 F

6. 6

   Butter a round cake pan, cut a round of wax paper to fit and line the bottom, and then butter the wax paper

7. 7

   Set aside

8. 8

   in a small, heavy saucepan over lowest possible heat, or in the top of a double boiler set over simmering water, melt the chocolate with the