Boca Negra Chocolate Chipotle Cakes
Author: adapted from Rosa Mexicano
  • 1½ sticks (3/4 cup) unsalted butter, cut into small pieces, plus additional for greasing ramekins
  • 1 cup sugar plus additional for dusting
  • 5 chipotle chiles in adobo {such as Embasa}
  • 6 tablespoons fresh orange juice
  • 10 ounces Valrhona semisweet chocolate (56%) or fine-quality bittersweet chocolate, finely chopped
  • 4 large eggs
  • 4 teaspoons flour
  • ⅛ teaspoon salt
  • cinnamon for garnish
  1. Put oven rack in middle position and preheat oven to 325ºF.
  2. Butter 8 small {4 oz} ramekins and dust with sugar, knocking out excess.
  3. Scrape excess adobo off chiles, and slice thin. Place chiles in a fine mesh strainer and press firmly against the mesh, scraping the contents into a small bowl, until you get about 3 Tbs of chile "paste."
  4. Bring juice and 1 cup sugar to a boil in a 1- to 1½-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.
  5. Divide among ramekins and bake in 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.
  6. Un-mold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
  7. Spoon Tomatillo Sauce around cake and top with a dollop of custard. Sprinkle with cinnamon if desired.
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.
Recipe by Raisin & Fig at