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1
Combine the water, sugar, chiles, vanilla seeds and pod, and rosemary in a small saucepan.
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2
Bring to a boil.
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3
Turn off the heat and infuse overnight.
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4
Strain before using.
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5
Pit the apricots and cut into 1-inch chunks.
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6
Warm a saute pan over medium heat.
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7
When the pan is hot, add a slick of chile syrup and the apricots.
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8
Cook, tossing, until the apricots are barely tender.
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9
Add the butter and shake the pan until the butter melts and coats the fruit.
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10
Add a pinch of salt.
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11
Transfer to a strainer set over a bowl and let cool.
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12
Put eight 2 x 2-inch ring molds on a small baking pan and freeze them while you make the chocolate mousse.
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13
Put the egg yolks in the bowl of a standing mixer fitted with the whisk and beat at medium speed.
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14
Heat the chile syrup in a saucepan to 250F.
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15
Pour the syrup into the beating yolks, avoiding the whisk and the sides of the bowl.
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16
Crank the mixer up to high and beat until the bowl is cool to the touch.
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17
Whip the cream to medium peaks in a large bowl.
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18
Melt the chocolates in a glass bowl in 30-second spurts in the microwave, or melt in a double boiler.
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19
After each spurt, let the chocolate sit for a minute or so, then stir it with a heatproof rubber scraper.
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20
Let the chocolate cool to 113F.
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21
Fold the yolk mixture into the cream, then fold in the chocolate.
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22
Fill a pastry bag with the chocolate mousse and pipe into the molds, filling them about two-thirds full.
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23
Use the back of a small spoon to make a well in the center of each ring and bring the mousse up the sides to the top.
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24
Fill the centers with the apricots and top with more mousse to fill the molds.
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25
Level off the tops.
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26
Cover with plastic wrap and freeze overnight.
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27
Put the butter, sugar, lemon zest, and a pinch of salt in the bowl of a standing mixer fitted with the paddle.
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28
Beat at medium-high speed until creamy.
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29
Whisk the flour and baking powder together and add to the butter mixture.
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30
Mix at low speed until crumbly.
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31
Form into a brick, wrap in plastic, and freeze overnight.
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32
Heat the oven to 375F or 350F on convection.
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33
Line a baking sheet with a Silpat or parchment and set eight 2 1/2-inch tart rings on it.
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34
Grate the streusel on the big holes of a box grater.
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35
Put a thin layer, about 1/4 inch, in the bottom of each ring and press it down so it will stick together.
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36
Bake until crisp, about 8 minutes, rotating the pan halfway through baking.
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37
Let cool completely.
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38
Glaze the tops of the cakes with a thin layer of the ganache.
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39
When the ganache sets, rub the rings briskly between your hands and unmold the cakes, pushing them out carefully.
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40
Cut 2-inch rounds of the devils food cake to match the size of the chocolate-chile cakes.
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41
Place a round of streusel on each dessert plate.
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42
Top with the devils food and then with the chocolate-chile cake.
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43
Garnish with a drizzle of chile syrup and some chile seeds, if you want.
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44
Though you wont get the same results, you could replace the apricots with all-fruit apricot preserves.
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45
Doctor them up with some salt, a hit of lemon zest and juice, and a pinch of cayenne.
