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Boca
Negra Chocolate Chipotle Cakes
From
restaurant
Rosa Mexicano
photo by: gourmetsleuth.com
Serves 6,
1 cup servings
I N
G R E D I E N T S
1 1/2 sticks (3/4 cup) unsalted butter, cut into
small pieces, plus additional for greasing ramekins
1 cup sugar plus additional for dusting
6 medium dried chipotle chiles* (1 oz)
6 tablespoons fresh orange juice
10 oz Valrhona semisweet chocolate (56%) or fine-quality bittersweet
chocolate, finely chopped
4 large eggs
4 teaspoons all-purpose flour
1/8 teaspoon salt
I N
S T R U C T I O N S
Put oven
rack in middle position and preheat oven to 325°F. Butter ramekins and
dust with sugar, knocking out excess.
Toast chiles in a dry heavy skillet over moderate heat, turning, until
fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak
chiles in hot water to cover until softened, about 30 minutes. Drain,
reserving soaking liquid. Purée chiles in a mini food processor or a
blender, adding 2 to 3 tablespoons soaking liquid as needed to form a
paste. Force paste through a fine-mesh sieve into a bowl and discard
solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for
another use.
Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan,
stirring until sugar is dissolved. Pour hot syrup over chocolate in a
large bowl, stirring until chocolate is melted. Add butter and stir
until melted.
Add eggs 1 at a time, whisking after each addition, then stir in chile
paste, flour, and salt. Divide among ramekins and bake in a hot water
bath, uncovered, until just firm and top is starting to crust, 50 to 60
minutes. Transfer ramekins with tongs to a work surface and let stand 2
minutes.
Unmold warm cakes directly onto dessert plates (they will be difficult
to move once they adhere).
Cooks' notes:
• Cakes can be made and unmolded (while hot) up to 2 hours ahead and
kept at room temperature, uncovered.
• If you have limited counter space and are baking cakes ahead, unmold
cakes onto a baking sheet lined with a nonstick bakeware liner (such as
Silpat) and transfer to dessert plates with a spatula before serving.
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Related Products
Available at GourmetSleuth.com
Chipotle powder
Chipotle paste
Chipotle chiles (whole)
Chipotles in Adobo sauce
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Make Crema or Creme Fraiche
Creme Fraiche has the flavor of a buttery rich sour cream. "In France, where
crème fraîche is a specialty, the cream is unpasteurized and therefore
contains the bacteria necessary to thicken it naturally" The varities
available domestically are no different than you can make at home. Combine 1
cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover
and let stand at room temperature (about 70°F) from 8 to 24 hours, or until
very thick. Stir well before covering and refrigerate up to 10 days.
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