Boca Negra Cake

YIELD: 6 servings

2 Tbsps. granulated sugar
1 cup granulated sugar
6 oz. orange juice
10 oz. milk or dark chocolate disks
8 Tbsps. unsalted butter
4 large eggs
4 Tbsps. all-purpose flour
1 tsp. chipotle in adobo sauce (use just the sauce)
¼ Tbsp. kosher salt
¾ cup sour cream
¼ cup granulated sugar
2 oz. orange peel, candied

1.    Spray ramekins with nonstick spray and coat with 2 Tbsps. of sugar. Dump out remaining sugar. Set aside.
2.    In a saucepan, combine 1 cup of sugar and orange juice. Bring to a boil, remove from heat and add chocolate. Whisk until the chocolate has melted, then whisk in the butter. Whisk until the butter has melted. Then add egg yolks, one at a time. Whisk in the flour, salt and adobo sauce.
3.    Pour batter into prepared ramekins. Place ramekins in 4” hotel pan. Bake in a water bath, covered in foil, at 300°F. Bake for 45 minutes to 1 hour, or until the cake has set. Chill before unmolding.
4.    While the cake chills, whisk together the sour cream and ¼ cup of sugar. Set in cooler to chill.
5.    Gently unmold the cakes onto serving plates. Put a dollop of sour cream on top of the cake and let is cascade down one side of the cake. Garnish with a piece of candied orange and serve.

Photo and recipe: Chef Jay Perry, Oregon State University