I stuck faithfully to Nigella's recipe but used chili chocolate for the frosting to give it a devilish kick, echoed in the Prada-like crimson necklace of hot peppers. Living in Vienna I went for a local touch for the filling- Preiselbeermarmelade - tantalizingly tangy and suitably autumnal. The ruby red lingonberry jewels added sharpness to the topping, too. I finished it all off with a bitterly dark dusting of demonic cocoa. Satanically seductive and diabolically delicious
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