Bocanegra Mini Cakes

Photo by Heather S.

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

Ingredients

  • Butter

  • Sugar

  • 1

    cup sugar

  • 1/3

    cup orange juice

  • 10

    ounces dark chocolate (56-to 62-percent cocoa), finely chopped

  • 1/2

    cup butter

  • 4

    eggs

  • 4

    teaspoons all-purpose flour

  • 1 to 2

    teaspoons adobo sauce from canned chipotle chile peppers in

  • adobo sauce

  • l/4 teaspoon salt

  • Sweet Crema *recipe below

Directions

Preheat oven to 325°F. Butter insides of eight 4- to 5-ounce ramekins. Lightly coat insides of ramekins with sugar. In a medium saucepan combine the 1 cup sugar and the orange juice. Bring to boiling over medium-high heat, stirring constantly. Remove from heat; add chocolate and the 1/2 cup butter, stirring until melted. Add eggs, one at a time, whisking after each addition. Stir in flour, adobo sauce, and salt. Place prepared ramekins in a 13x9x2-inch baking pan. Divide chocolate mixture evenly among ramekins. Place baking pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins. Bake for 30 to 35 minutes or until mixture is set (will not have a clean-knife test). Using tongs, carefully remove ramekins from the water. Place on a wire rack; cool for 10 minutes. If desired, invert onto individual dessert plates. Serve warm with Sweet Crema SWEET CREMA: Stir together 3/4 cup Mexican crema or sour cream and 1/4 cup sugar.

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