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1
Prepare a medium heat fire (350F) in a wood-fired oven or cooker.
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2
Butter eight 4-ounce ramekins and dust with sugar, knocking out the excess sugar.
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3
In the wood-fired oven or cooker, toast the chiles in a dry skillet, turning as they toast, for about 2 minutes.
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4
Discard the stems, seeds, and ribs, then soak the chiles in hot water to cover until softened, about 30 minutes.
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5
Drain, reserving the soaking liquid.
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6
Puree the drained chiles in a food processor or blender, adding enough soaking liquid to form a paste.
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7
Force the paste through a fine-mesh sieve into a bowl and discard the solids.
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8
Set aside 1 1/2 tablespoons of the chile paste and freeze the remainder for another use.
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9
Bring the prune juice and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved.
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10
Pour the hot sugar syrup over the chocolate in a large bowl, stirring until the chocolate is melted.
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11
You may need to place it over a simmering water bath to melt completely.
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12
Add the butter and stir until melted.
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13
Whisk in the eggs, one at a time, then stir in the 1 1/2 tablespoons chile paste, the flour, cinnamon, and salt.
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14
Place the ramekins in a baking pan; divide the batter among the sugar-lined ramekins and place in the oven or cooker.
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15
Fill the pan with 1/2 inch hot water and bake, uncovered, until the cakes are firm and crusted, 30 to 35 minutes.
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16
Check after 20 minutes for doneness, as each oven is different.
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17
The cakes need to be moist, not dry.
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18
If using a Big Green Egg, put the plate setter in place with the grate on top, creating an oven.
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19
Place the sheet pan on the grate, fill with hot water, and close the lid.
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20
Transfer the ramekins to a wire rack and let cool for 5 minutes.
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21
Unmold the warm cakes directly onto serving plates, crusty top side up.
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22
Drizzle with the caramel sauce and serve.
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23
Combine the sugar and water in a heavy saucepan.
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24
Cook over medium-low heat until the sugar dissolves.
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25
Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan.
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26
Remove from the heat.
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27
Stir in the ground cinnamon until completely combined.
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28
Gradually add the cream and stir over low heat until the sauce is smooth.
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29
Remove from the heat and let stand until cool and pourable, about 30 minutes.
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30
Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.
