Mexican Chocolate Pudding Cake

• 1 1/2 cups semisweet chocolate morsels
• 1/2 cup butter
• 3/4 cup granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon kosher salt, divided
• 1/2 cup sliced almonds
• 2 teaspoons olive oil
• 1 teaspoon light brown sugar

1. Preheat oven to 350u0b0. 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.
2. 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 350u0b0 for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm.

semisweet chocolate, butter, sugar, eggs, flour, ground cinnamon, baking powder, ground red pepper, ground chipotle chile pepper, kosher salt, almonds, olive oil, light brown sugar

Taken from www.myrecipes.com/recipe/mexican-chocolate-pudding-cake (may not work)