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Rosa Mexicano Boca Negra Chocolate Chipotle Cakes



BOCA NEGRA CHOCOLATE CHIPOTLE CAKES
Rosa Mexicano Restaurant Copycat Recipe

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 ounce)
6 tablespoons fresh orange juice
10 ounces semisweet chocolate (56%) or fine-quality bittersweet chocolate, finely chopped
4 large eggs
4 teaspoons all purpose flour
1/8 teaspoon salt

Accompaniments:
Sweet Tomatillo Sauce (Recipe Below)
Vanilla Custard Sauce  (Recipe Below)

Put oven rack in middle position and preheat oven to 325 degrees. Butter ramekins and dust with sugar, knocking out excess.

Toast the 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 saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until the chocolate is melted. Add butter and stir until melted. Add eggs one at a time, whisking after each addition, then stir in chile paste, flour, and salt. 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. Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere). Makes 8 servings.



SWEET TOMATILLO SAUCE

1/2 vanilla bean, halved lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/4 pound piloncillo (unrefined brown sugar; sometimes called panela*), coarsely chopped (about 3/4 cup)
1/4 cup water
2 tablespoons sugar
1 (1 inch) piece cinnamon stick

Makes about 1 cup. Scrape seeds from vanilla bean into a heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes. Discard cinnamon stick and vanilla pod, then puree tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold. Sauce can be chilled, covered, up to 1 week.



VANILLA CUSTARD SAUCE

1/2 vanilla bean, halved lengthwise
2 cups half and half
2 large eggs
1/2 cup sugar

Scrape seeds from vanilla bean into a heavy saucepan with tip of a paring knife, then add the pod and half and half and bring just to a boil. Remove from the heat. Whisk together the eggs and sugar in a bowl until well combined, then add the hot half and half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175 degrees on thermometer, 5 to 10 minutes (do not let boil).

Pour the custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour. Custard sauce can be chilled, covered, up to 2 days. Makes about 2 cups.

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