Gianduja

Though she excels at baking with chocolate in just about every style imaginable, Gianduja was accepted into the Sweet Shoppe on the strength of a single recipe:

1 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp chili powder
1 c caster's sugar
1/2 c best-quality unsweetened cocoa, divided
1/2 c whole milk
1 tsp vanilla extract
1/4 c corn oil
1/2 c dark brown sugar
3/4 c boiling water
1/4 c dark rum

Preheat oven to 350F. Grease a 9" round baking dish. Combine flour, baking powder, baking soda, cinnamon, chili powder, and caster's sugar in a large bowl with 1/4 c of the cocoa. In another bowl, combine the whole milk, vanilla, and corn oil; pour this mixture into the first to create a thick batter. In a third bowl combine the remaining 1/4 c of cocoa with the brown sugar. Sprinkle evenly over the batter. Pour over the boiling water, then the rum. Bake for 30 minutes, let stand for five or so to thicken. Eat hot and molten with vanilla gelato. (c Nigella Lawson.)