Preheat oven to 350°. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk in granulated sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 4 ingredients, and 1/4 tsp. salt.
Pour batter into a greased (with butter) 2-qt. baking dish. Stir together sliced almonds, next 2 ingredients, and remaining 1/4 tsp. salt. Sprinkle almond mixture over cake batter. Bake at 350° for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm.
I just made this last night, and it turned out really well! I baked it in an 8X8 2 qt glass baking dish for 28 minutes. I think next time I may cook it for even less time so it's even more gooey. The pepper was subtle and could easily be omitted for anyone not interested in that extra kick of flavor. It was also fairly easy to make. And I served it with vanilla ice cream.
This is fantastic! It's a great served with/without ice cream. I used a 9 x 13 and the consistency is more 'cake' like than 'pudding' but didn't detract from the 'wow' of this dessert. The salted almonds on top are a nice touch.
This was delicious! I cooked it for exactly 30 minutes and it was cooked through on the edges and gooey in the middle. It paired perfectly with vanilla ice cream. The one thing I would change is decrease the hot pepper and increase the cinnamon. The pepper was subtle, but it was still too much for my kids.
This cake was delicious! One of the previous reviewers said that it was dry, but I didn't find that to be true. It was spicy, dark and tasty. I did weigh the flour, rather than measure it out. I warmed it up and served it with vanilla icecream. I can't wait to make this again.