Like Water for Chocolate

One of my closest friend recently started a book club. After only two meetings, it has become quite clear that food will play a vital role in our get-togethers. Our Julie and Julia discussion included food directly out of Mastering the Art of French Cooking. After reading Fieldwork, we had a delicious Thai-inspired meal. Today we are gathering to discuss Like Water for Chocolate, and I had yet to decide what my culinary contribution was going to be. It then hit me that I really enjoy the chile/chocolate combination, and I decided to run with it. The inspiration came from http://www.pinkbites.com/2009/04/mexican-chocolate-cake.html, but with a few changes. The flour was replaced with whole wheat pastry flour, sucanat was the sweetener, and grapeseed oil was used instead canola. My glaze was made out of honey, cocoa powder, vanilla, and cinnamon, and then I decorated the finished cake with cinnamon, more cocoa powder, and some chocolate nibs. The meeting begins at 6 tonight, so I've yet to taste it. I know from my chocolate cake eating experience, however, that I tend to prefer flourless cakes, and this one doesn't contain any eggs. I'm pretty certain that the cinnamon/chili combo is something that I will continue to experiment with, but I might try it out with an egg-heavier recipe. But I shouldn't say anything until I actually try it!