The recipe for these hedonistic little cakes is courtesy of Elizabeth Pilar, food stylist and cookbook author, as well as co-owner of How Sweet It Is, a custom bakery in New York. The centers of these cakes ooze with chocolate and the exotic flavor of caricas, which come canned or preserved in jars. Along with the cakes, a dollop of whipped cream or scoop of vanilla ice cream is the perfect accompaniment.
Caricas, Chilean papayas, are available from specialty food stores in a number of eastern U.S. cities. For a direct source, try www.tamayagourmet.cl/carica.htm and click the "Buy Carica Online" option.
Caricas run about $15 a jar through www.chefswarehouse.com.
Wine recommendations: Chile's dry climate is not overly supportive of the botrytis that yields world-class dessert wines in places like France, Austria and Germany. However, in certain years (like 2004) Montes makes a late-harvest, botrytised blend of Gewürztraminer and Riesling that's nothing short of excellent. A simpler, less expensive option is Morandé's late-harvest Riesling.