email this pageIngredients
Cooking spray
½ cup sugar, divided
5 ½ ounces best-quality semisweet chocolate, chopped (such as Ghirardelli)
1 ounce unsweetened chocolate, chopped
10 tablespoons butter, softened
1 ½ teaspoons vanilla extract
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
3 eggs
¼ teaspoon salt
3 tablespoons stone-ground cornmeal
2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
Vanilla ice cream or whipped cream, cocoa nibs, and raspberries or other fresh fruit for garnish
Instructions
½ cup sugar, divided
5 ½ ounces best-quality semisweet chocolate, chopped (such as Ghirardelli)
1 ounce unsweetened chocolate, chopped
10 tablespoons butter, softened
1 ½ teaspoons vanilla extract
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
3 eggs
¼ teaspoon salt
3 tablespoons stone-ground cornmeal
2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
Vanilla ice cream or whipped cream, cocoa nibs, and raspberries or other fresh fruit for garnish
1. Spray six 1-cup ramekins with cooking spray. Coat each with 1 teaspoon sugar.
2. Place chocolates in a double boiler set over barely simmering hot water. Stir occasionally until chocolates melt. Remove from heat.
3. Beat butter and sugar together with a mixer until fluffy. Beat in vanilla and chopped chipotle; the mixture may separate slightly. Add eggs, one at a time, scraping bowl and beating 1 minute between additions. Add chocolate and beat 5 minutes. (Batter will be thick.)
4. Combine salt, cornmeal, flour and cocoa; sift over batter and stir.
5. Divide batter among ramekins. Don’t worry about smoothing out the tops. Cover each tightly with plastic wrap and freeze at least 4 hours.
6. Preheat oven to 400F. Bake frozen cakes 10 minutes. (Tops will smooth out.)
7. Let stand 5 minutes. Invert onto serving plates. Serve immediately with ice cream and berries. Serves 6.
By Crescent Dragonwagon
2. Place chocolates in a double boiler set over barely simmering hot water. Stir occasionally until chocolates melt. Remove from heat.
3. Beat butter and sugar together with a mixer until fluffy. Beat in vanilla and chopped chipotle; the mixture may separate slightly. Add eggs, one at a time, scraping bowl and beating 1 minute between additions. Add chocolate and beat 5 minutes. (Batter will be thick.)
4. Combine salt, cornmeal, flour and cocoa; sift over batter and stir.
5. Divide batter among ramekins. Don’t worry about smoothing out the tops. Cover each tightly with plastic wrap and freeze at least 4 hours.
6. Preheat oven to 400F. Bake frozen cakes 10 minutes. (Tops will smooth out.)
7. Let stand 5 minutes. Invert onto serving plates. Serve immediately with ice cream and berries. Serves 6.
By Crescent Dragonwagon
