Ingredients
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
tbsp fresh orange juice
10
oz Valrhona semisweet chocolate (56%) or fine-quality bittersweet chocolate, finely chopped
Special equipment: 8 (4-oz) ramekins
Accompaniments: sweet tomatillo sauce; vanilla custard sauce
Directions
1.
Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
2.
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.
3.
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.
4.
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.
5.
Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
7.
Cakes can be made and unmolded (while hot) up to 2 hours ahead and kept at room temperature, uncovered.
8.
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.
9.
*Available at Mexican markets, many supermarkets, and Chile TodayHot Tamale (800-468-7377).
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