"Boca Negra" Cakes with Sweet Crema Topping
6 to 8 servings
- 1/4 cup (1/2 stick) plus 1 tablespoon (for ramekins) unsalted butter
- 1 1/4 cups Domino® Granulated Sugar plus 2 tablespoons (for ramekins)
- 10 ounces (10 squares) 62% cacao chocolate, chopped
- 1/3 cup orange juice
- 4 large eggs, beaten
- 2 teaspoons canned chipotle in adobo sauce (with sauce), finely minced
- 1/4 cup self-rising flour
- 1/4 teaspoon salt
- 1/2 cup Mexican crema (or sour cream)
- 1/3 cup Domino® Quick Dissolve Superfine Sugar
Preheat oven to 325°F. Use 1 tablespoon butter and 2 tablespoons sugar to prepare 6 to 8 individual ramekins, depending on size. Set ramekins in a deep baking pan; set aside.
In medium saucepan, heat remaining sugar and butter together over low heat until butter is melted. Stir in chocolate and orange juice. Heat slowly, stirring occasionally, until chocolate is melted, about 5 to 7 minutes; remove from heat.
Whisk in beaten eggs, 1/4 cup at a time, until blended. Stir in chipotle in adobo, then fold in flour and salt together.
Divide batter among ramekins in baking pan. Place pan on oven rack and fill baking pan 1 inch deep with water.
Bake 28 to 30 minutes, or until tops are set. Centers will still be a little wet. Carefully remove ramekins from hot water with tongs; set aside.
Whisk sugar and crema together in a small bowl. To serve, invert cakes while warm onto individual serving plates; top with sweet crema topping.
This cake is aptly named because it is so rich and chocolatey that anyone who eats it has a black mouth afterwards. Serve boca negra cakes warm, so the chocolate truly melts in your mouth and you experience the notes of the spicy Chipotle pepper and orange.