1 tablespoon unsalted butter
3 ounces semisweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1/2 cup white cornmeal
1/4 cup sugar
1 tablespoon ancho chili powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sugar
6 large egg yolks
4 ounces semisweet chocolate, melted
2 cups whole milk
1 cup heavy cream
1/2 teaspoon vanilla extract
Hot Mexican Chocolate Sauce, recipe follows
1 1/2 cups heavy cream
2 cinnamon sticks
8 ounces bittersweet chocolate, coarsely chopped
1 tablespoon sugar
2 tablespoons ground toasted almonds
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