Chocolate Chipotle Pudding Cakes
For 66 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 32g of fat, and a total of 390 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. If you have bittersweet chocolate chips, butter, salt, and a few other ingredients on hand, you can make it.
Instructions
Preheat oven to 325F. Butter eight 6-ounce ramekins and dust with sugar, knocking out excess. Bring orange juice and 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, whisking until chocolate is melted.
Add butter one piece at a time and whisk until melted.
Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in a hot water bath on the middle rack of the oven, 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, and then unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).If you want to keep with a traditional Mexican themed meal, skip the strawberries and make this unusual sweet tomatillo sauce to accompany the cakes.Sweet Tomatillo Sauce
Serves 88 tomatillos, cut in quarters1/2 cup brown sugar1 cinnamon stick1 vanilla bean, halved lengthwise1/4 cup water
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until soft.
Remove cinnamon stick and vanilla bean.
Pour remaining sauce into a blender and pure.Facebook
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