Ingredients: |
Ingredients: 3/4 c. unsalted butter, cut into small pieces, plus extra for greasing pan
1 c. sugar plus additional for dusting
6 medium dried chipotle chilies (1 oz)
6 tbsp. fresh orange juice
10 oz. Valrhona semisweet chocolate (56%) or fine-quality bittersweet chocolate, finely chopped
4 large eggs
4 tsp. all-purpose flour
1/8 tsp. salt
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Directions: |
Directions:Put oven rack in middle position and preheat oven to 325°F.
Butter a 9" spring-form pan and dust with sugar, knocking out excess.
Toast chilies in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chilies in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chilies 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. (trust me, it's easier than trying to make only enough for the recipe)
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. Pour into buttered and dusted pan and bake in a hot water bath, uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer pan to a work surface and let stand 2 minutes.
Unmold warm cake directly onto serving plate (it will be difficult to move once it adheres).
top with Tomatillo Sauce |
This recipe for Chocolate Chipotle Cake is from