Name: Boca Negra Chocolate Chipotle Cakes
Cook time: 2 hrs
Total time: 3 1/4 hr
Yield: Makes 8 servings
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 ounce); 6 tablespoons fresh orange juice; 10 oz Valrhona semisweet chocolate (56%) or fine-quality bittersweet chocolate, finely chopped; 4 large eggs; 4 teaspoons all-purpose flour; 1/8 teaspoon salt; Special equipment: 8 (4-oz) ramekins; Accompaniments: sweet tomatillo sauce ; vanilla custard sauce

Jennifer Larson of Beirut, Lebanon, writes: "I had a fabulous lunch at Rosa Mexicano in New York. The warm chocolate cake with sweet tomatillo sauce really stood out. Can you get the recipe?"

Chocolate labels can be confusing because there's no official distinction between semisweet and bittersweet. We tested this recipe using Valrhona (56%), which is labeled semisweet, Ghirardelli Bittersweet, and Lindt Bittersweet. We got the best result using Valrhona (56%), but if Valrhona is not available, we recommend Ghirardelli Bittersweet over Lindt Bittersweet for this recipe.

Cooks' notes:

· 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 notes

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