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Chile-Spiked Chocolate Cakes

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Chile-Spiked Chocolate Cakes

Ingredients

  • 2 cups heavy cream
  • one 5-inch mexican cinnamon stick
  • three 1-inch strips lime zest (removed with a vegetable peeler)
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 pound small tomatillos, husked, washed, and coarsely chopped
  • 1/3 cup shaved piloncillo or 3 tablespoons dark brown sugar and 1 1/2 tablespoons molasses
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1/2 vanilla bean, split lengthwise in half
  • one 3-inch piece mexican cinnamon bark
  • 3/4 pound unsalted butter, plus more for greasing the ramekins, at room temperature
  • 1 cup sugar, plus more for coating the ramekins
  • 6 medium chipotles mecos chiles, wiped clean, stemmed, seeded, lightly toasted, and soaked
  • 10 ounces bittersweet chocolate, finely chopped
  • 1/3 cup freshly squeezed orange juice, strained
  • 4 large eggs
  • 4 teaspoons all-purpose flour
  • pinch of salt
  • 1 1/2 cups cinnamon custard sauce or sweet tomatillo sauce, or 3/4 cup of each
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Published 2014-09-09 18:51:47 (2 years ago).

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