| 1 |  | For the Ganache, chop chocolate into bite-size pieces and put in bowl with butter. Bring cream to a boil. Pour hot cream into chocolate and butter. Add TABASCO® Chipotle Pepper Sauce. Stir to combine. |
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| 2 | | For the Cake, melt chocolate and butter over double boiler and stir to combine. |
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| 3 | | Combine cocoa powder, chiles, almonds and egg yolks. Stir to combine. |
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| 4 | | Whip egg whites and sugar until stiff peaks form. Add salt. |
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| 5 | | Combine egg yolk and chocolate mixtures together. Gently fold chocolate mixture into beaten egg whites until combined. Divide mixture between two buttered and floured 9" cake pans. |
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| 6 | | Bake at 350°F for 45 minutes, or until insterted toothpick comes clean. Allow cakes to cool. |
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| 7 | | Trim cakes to even out sides. Pour small amount of ganache on top of one cake. spread to edges. Place second cake on top. While ganache is still warm, pour over cake and smooth out tops and edges. Place remaining ganache in pastry bag fitted with star tip and pipe shell border around edge of cake. |
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| 8 | | For the Canela Ice Cream, bring cream, vanilla bean and canela to a simmer. Let rest for 20 minutes to infuse flavors. |
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| 9 | | Combine egg yolks and sugar; whisk together. Temper eggs with hot cream and combine together. Strain mix and add ground cinnamon. Follow ice cream maker directions. |
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| 10 | | For the Chipotle Caramel Sauce, combine sugar, TABASCO® Chipotle Pepper Sauce, and half of the water in a heavy-bottomed bowl. |
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| 11 | | Cook mixture until it reaches 320°F on a candy thermometer. Remove from heat and slowly add remaining water. Stir until well combined. Place mixture in a squirt bottle and reserve until plating. |
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| 12 | | To plate, slice cake into 12 pieces. Using the squeeze bottle, drizzle caramel over each plate. Place a slice of cake on the plate, off to one side. Place a scoop of ice cream next to the cake. Garnish with a sprig of mint. |
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