Chocolate Chipotle Cake
Ruben Ortega (Backstreet Cafe)
The chipotle puree:
1 7-ounce can of chipotle peppers in adobo (see Note)
1/4 cup granulated sugar
1 pound semisweet chocolate, cut into pieces
1/2 pound unsalted butter, cut into small pieces
1/2 cup heavy whipping cream
1 and 1/2 tablespoons chipotle puree
For the chipotle puree: Drain the can of chipotle peppers and rinse the peppers under
running water. Cut the peppers in half and remove and discard the seeds. Place peppers in
a blender along with 3 tablespoons of water and puree until mostly smooth. Strain
through a fine-mesh strainer and set aside.
Preheat oven to 350˚.
In a large pot over medium-high heat, bring an inch or two of water to a light simmer. In
a large stainless steel bowl, combine eggs and sugar and set the bowl over the pot.
Reduce the heat to low and whisk the egg and sugar mixture until the sugar is completely
dissolved and the mixture is warm to the touch, about 3-4 minutes. Transfer the egg
mixture into the bowl of an electric mixer and whip until thick and pale, about 4-5
In a separate large stainless steel bowl, add the chocolate and butter and set over the pot
with simmering water once again. Stir until chocolate and butter are melted. Remove
from the heat and set aside.
In a small bowl, add the heavy cream and whip until soft peaks form. Add the chipotle
puree and mix well.
With the mixer on low, slowly add the melted chocolate to the egg mixture just until
combined. Using a spatula, fold in the whipped cream.
Scrape the batter into an 8-inch cake pan or individual 5- to 6-ounce ramekins. Set the
cake pan in a larger roasting pan with sides that are as high as the cake pan. Place the
roasting pan on the middle rack of the oven. Fill the roasting pan with enough warm
water to reach halfway up the side of the cake pan. Bake until slightly firm, about 25-30
minutes for ramekins, 50 minutes to 1 hour for an 8-inch cake. Carefully remove cake
pan from water bath and transfer to a rack to cool.