Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream

Bahan-bahan (4 porsi)

• For the Mexican Chocolate Custard Cake:
• 1/2 cup (1 stick) unsalted butter
• 2 2/3 cups whole milk, lukewarm
• 1 cup all-purpose flour
• 1/2 cup dutch process cocoa powder
• 1/2 teaspoon cinnamon, plus more for dusting
• 1/2 teaspoon ancho chile powder, plus more for dusting
• 1/8 teaspoon salt
• 4 large eggs, separated
• 1 3/4 cups powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• For the Spiked Marshmallow Whipped Cream:
• 1/2 cup heavy whipping cream
• 1/2 cup marshmallow fluff
• 1 tablespoon tequila
• Halved strawberries, to garnish