Snowy Mountain

1/2 cake of Mexican chocolate
1/2 milk, soy milk or rice milk
4 eggs or egg replacer
1/4 c acorn flour
1 1/2 c flour
1/2 t chicory root
1/2 t baking powder
1/4 t salt
1 c soy milk
1/2 t cinnamon
1/2 c oil

For topping-
1/2 c finely grated Ibarra Mexican chocolate
1/2 c powdered sugar

Place 1/2 cake of Mexican chocolate (sugar, cinnamon, chocolate mixture) in pan with milk. Slowly melt chocolate mixture in milk, stirring constantly. Add rest of ingredients. Spray cooking oil on side of small stainless steel bowl or mold. Place mixture in bowl and bake for about 45 minutes or until knife comes out clean. Invert bowl on plate. "Frost" very lightly with finely chopped chocolate, sprinkling it and spreading it on the warm cake until it melts. Dust with powdered sugar.