Chocolate Chipotle Cakes
Serves 8

12 tablespoons butter, unsalted, cut into 1″ cubes
1 cup sugar, plus additional for dusting
1 tablespoon chipotle sauce, or more to taste
6 tablespoons fresh orange juice
5 ounces semisweet chocolate chips
5 ounces bittersweet chocolate chips
4 large eggs
1 tablespoon all-purpose flour
1 pinch salt

Preheat oven to 325°F. Butter eight 6-ounce ramekins and dust with sugar, knocking out excess. Bring orange juice and sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, whisking until chocolate is melted. Add butter one piece at a time and whisk until melted. Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in a hot water bath on the middle rack of the oven, uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes, and then unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).

If you want to keep with a traditional Mexican themed meal, skip the strawberries and make this unusual sweet tomatillo sauce to accompany the cakes.

Sweet Tomatillo Sauce
Serves 8

8 tomatillos, cut in quarters
1/2 cup brown sugar
1 cinnamon stick
1 vanilla bean, halved lengthwise
1/4 cup water

Combine all ingredients in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until soft. Remove cinnamon stick and vanilla bean. Pour remaining sauce into a blender and purée.