Boca Negra Chocolate Chipotle Cakes Food

CHIPOTLE DARK CHOCOLATE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
• Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
• For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
• To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.

BOCA NEGRA CHOCOLATE CHIPOTLE CAKES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
• Toast 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 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. 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).
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

BOCA NEGRA (BOURBON CHOCOLATE CAKE)

Steps:

• Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
• Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
• Heat oven to 350 degrees.
• Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
• For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
• Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
• Add the butter, in pieces, with the machine running.
• Add the eggs, one at a time.
• Add the flour. Process until smooth, about 15 seconds.
• Transfer the batter into the prepared pan.
• Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
• Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
• Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
• Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.

BOCA NEGRA PICOSITO CON SALSA DULCE DE TOMATILLO

Steps:

• Preheat the oven to 325°F. Butter the bottom and sides of eight 4-ounce ramekins or one 9-inch cake pan (not a springform pan) and dust with sugar, tapping out the excess.
• TO MAKE THE CAKES, remove the stems, seeds, and veins of the chiles and toast them flat in a hot skillet over medium heat for 2 to 3 minutes until fragrant, flipping them so they don't burn. Transfer to a bowl, cover with very hot water, and let soak until softened, 20 to 30 minutes. Drain, reserve the liquid, and purée the chiles in a blender or food processor, adding a bit of the liquid as needed to form a smooth paste. Press through a fine-mesh sieve if the paste isn't completely smooth. You will only need 1 1/2 tablespoons of the paste, but you can freeze the rest for later use.
• Place the chocolate in a large heatproof bowl. Combine the orange juice and sugar in a small pot over medium heat and cook, stirring, until the sugar has dissolved. Pour over the chocolate and stir until melted and combined. (I like to use a whisk, but don't beat it, simply stir.) Add the butter, little by little, and stir until melted. Whisk in the eggs, one at a time, then add 1 1/2 tablespoons chipotle paste and the flour and salt, stirring until smooth. Pour into the prepared ramekins.
• Place the ramekins, evenly spaced, in a towel-lined baking dish to prevent them from sliding. Carefully pour hot water to fill three-fourths of the way up the sides. Bake until a thin, crusty layer forms on top and the cakes are set, 40 to 45 minutes. If using a cake pan it should take 50 to 55 minutes to bake. Remove the baking dish from the oven and remove the ramekins with a towel or tongs. Let cool for 10 minutes. Meanwhile, make the sauce.
• TO MAKE THE TOMATILLO SAUCE, remove the husks from the tomatillos, rinse them under cold water, dry with a towel, and coarsely chop them. Put them in a pot, scrape the vanilla bean into the pot and add the pod, and add the piloncillo, water, sugar, and canela. Cook over medium heat, stirring from time to time, until the tomatillos are very tender, 15 to 20 minutes. Remove and discard the vanilla pod and canela. Transfer to a food processor and purée to the desired consistency (completely smooth or a bit chunky). Let cool. (This can be made up to a week in advance and stored in the refrigerator in an airtight container. If it is too thick, add a bit of water until it is a pourable consistency.) Serve slightly warm or at room temperature.
• To unmold the cakes, dip a small, sharp knife into hot water, dry it quickly, and run it around the edges. Dip the bottom of the ramekins or cake pan into very hot water for about 1 minute (a bit longer if using a cake pan) and unmold onto plates. Be careful because they are fragile and will be difficult to move once they are unmolded. Chill in the refrigerator for at least 40 minutes if using ramekins, 1 hour if using a cake pan.
• To slice the cake, dip a sharp knife into very hot water and quickly dry with a towel between each slice (this will make nice clean edges). Serve the unmolded cakes at room temperature with sauce on the side.