El Diablo!

El Diablo is why Tango is famous. It was featured on the front page of the Seattle Time's Sunday food section a while ago with a full page shot. It's a cake, but with the consistency of chocolate mousse. It's served over a burnt maringue and caramel sauce, accompanied by toasted almonds. But what gives it the kick is that it's dredged in cocoa powder and cayenne pepper!

So here's how you eat this thing - you spoon off a chunk of the cake, then drag it through the caramel and maringue, making sure to pick up an almond on the way to your mouth. The sweetness of the cocoa and caramel play nicely with the saltiness of the almond. Then, once you've interpreted those sensations, you get a mild cayenne burn at the end. It's awesome. Cool it out with a nice Malbec, and you're in heaven.