Begin by preparing the dulce de leche. In a small thick-bottomed pot, mix together the evaporated milk, honey, and butter over medium low heat until combined. Allow to cook, stirring every few minutes, for about 45-55 minutes, or until the mixture has thickened and turned a deep gold color. Remove from heat, stir in the sea salt, and set aside to cool to room temperature.

To make the cake, mix together the milk and cocoa powder until well blended, then set the mixture aside. In a large bowl mix together the flour, baking powder, salt, and chile powder and set the bowl aside. Preheat the oven to 350 degrees Fahrenheit.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the eggs and sugar until combined, then add the olive oil and vanilla extract and mix until smooth. Alternate between adding half the flour mixture and half the cocoa mixture until the batter just smoothes out. Stir in the chocolate chips and pour the batter into a well-greased and lightly-floured roughly 8 x 12 inch pan. Place in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool to room temperature.

While the cake is cooling, you can prepare the toasted nuts. Melt the butter and sugar in a medium-sized frying pan over medium heat, stirring to incorporate the sugar. Once the sugar has melted, add the nuts and stir to coat them in the mixture. Let them sit in the pan for a couple minutes until they start smelling slightly toasty, then stir it up again. Repeat this process until most of the nuts are lightly browned and toasted on part of their surface and the pan is very aromatic with the smell of toasted nuts. Remove the pan from the heat and empty the mixture onto a large baking sheet lined with parchment paper. Smooth it out so the nuts are in one layer, then sprinkle the salt, rosemary, and tobacco sauce over the nuts. Place them in the freezer for 10 minutes to get hard and crunchy, then remove them and break the sheet of nuts apart with your hands.

Drizzle the cake with the dulce de leche and top with the toasted nuts. Serve immediately.