11 ounce(s) bittersweet chocolate
10 tablespoon(s) unsalted butter
1/2 dried pasilla chile, seeded
1/2 dried ancho chile, seeded
10 tablespoon(s) sugar
1/2 tablespoon(s) cinnamon
1/4 teaspoon(s) ground cloves
9 pumpkin seeds
1/2 tablespoon(s) large eggs
pure vanilla extract
1 cup(s) heavy cream
3 tablespoon(s) sugar
1/4 teaspoon(s) pure vanilla extract
1/4 cup(s) tamarind paste
2 large egg yolks
1/2 cup(s) sugar
1.5 cup(s) freshly squeezed orange juice
1. Preheat the oven to 300°F.
2. To prepare the cake, melt the chocolate and keep warm.
3. In a small saucepan, heat the butter until golden brown and set aside.
4. Grind chiles, sugar, cinnamon, cloves, and pumpkin seeds until superfine in a food processor.
5. Whisk together eggs and vanilla extract. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
6. Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
1. Place the cream, sugar, vanilla, and tamarind in saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon.
2. Whisk egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously.
3. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
1. Heat the sugar and 1 cup of water in saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice.
2. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
3. To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.