- 1/2 cup (1 stick) unsalted butter, plus melted butter for brushing
- 1 Tbsp unsweetened cocoa powder
- 1/4 cup plus 1 Tbsp all-purpose flour, divided
- 6 oz bittersweet chocolate, chopped
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1/8 tsp kosher salt
- Powdered sugar
- Candied Green Chiles
- 4 green chiles, such as Hatch, roasted, skin, seeds, and stems removed
- 1 1/2 cups sugar
- 1 cup water
In a small bowl, whisk cocoa powder with 1 tablespoon of flour. Pour mixture into a ramekin, dusting all sides. Repeat with remaining ramekins. Place ramekins on a rimmed baking sheet.
In a bowl over a saucepan of water over low heat, melt ½ cup butter with chocolate, stirring occasionally. Let cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment, beat granulated sugar with eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Fold in melted chocolate until no streaks remain. Fold in 1/4 cup of flour. Spoon batter into prepared ramekins. Bake until tops are cracked but centers are still slightly jiggly, 10-12 minutes. Transfer ramekins to a cooling rack for 5-8 minutes.
To make the chiles, chop chile fillets into ¼” pieces.
In a small saucepan over medium-high heat, add chiles, sugar and water and cook until beginning to bubble and thicken, 10-12 minutes. Remove from heat and let cool, 10 minutes.
Run tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off ramekins. Serve with a spoonful of candied green chiles.