Boca Negra Chocolate Chipotle Cakes

Chocolate labels can be confusing because there's no official distinction
between semisweet and bittersweet. We tested this recipe using Valrhona
(56%), which is labeled semisweet, Ghirardelli Bittersweet, and Lindt
Bittersweet. We got the best result using Valrhona (56%), but if Valrhona
is
not available, we recommend Ghirardelli Bittersweet over Lindt Bittersweet
for this recipe.
Active time: 2 hr Start to finish: 3 1/4 hr (includes making sauces and
cooling cakes)

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
Special equipment: 8 (4-oz) ramekins
Accompaniments: sweet tomatillo sauce; vanilla custard sauce

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. Puree
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=2E 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. Makes 8
servings.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/