-
1
Put oven rack in middle position and preheat oven to 325F.
-
2
Butter ramekins and dust with sugar, knocking out excess.
-
3
Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes.
-
4
Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes.
-
5
Drain, reserving soaking liquid.
-
6
Puree chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste.
-
7
Force paste through a fine-mesh sieve into a bowl and discard solids.
-
8
Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
-
9
Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved.
-
10
Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted.
-
11
Add butter and stir until melted.
-
12
Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt.
-
13
Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes.
-
14
Transfer ramekins with tongs to a work surface and let stand 2 minutes.
-
15
Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
-
16
*Available at Mexican markets, many supermarkets, and Chile TodayHot Tamale (800-468-7377).
