Boca Negra Picosito con Salsa Dulce de Tomatillo

Name: Boca Negra Picosito con Salsa Dulce de Tomatillo
Yield: makes 8 individual servings or one 9-inch cake (serves 10 to 12)
Ingredients: 6 dried chipotle chiles; 10 ounces high-quality semisweet chocolate, finely chopped; 6 tablespoons freshly squeezed orange juice; 1 cup sugar; 3/4 cup unsalted butter, cut into small pieces; 4 eggs; 1 1/2 tablespoons all-purpose flour; Pinch of salt; 1 pound small fresh tomatillos; 1 vanilla bean, split lengthwise; 8 ounces piloncillo; 1/3 cup water; 1/4 cup sugar; 1 (3-inch) piece canela

December 14, 2011

I wanted to include a dessert where chocolate was the main ingredient because, well, because people love it. This recipe was previously published in Rosa’s New Mexican Table by Roberto Santibañez and is one of my proudest creations. The tomatillo sauce may seem unusual, but trust me, you will be pleasantly surprised, and the smokiness of the chipotles gives an incredible depth to this scrumptious dessert. Boca negra cake got its name because, once you dig in, your mouth will be covered in luxurious chocolate. Be sure to use high-quality chocolate because it will make all the difference in the world. Serve it as is or with a bit of lightly sweetened whipped cream, vanilla ice cream, or Natilla (page 163).

Recipe notes

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