Chocolate-Chile Cake

• 1 cup (240g) water
• 1 1/4 cups (250g) sugar
• 1/2 habanero chile, chopped
• 1/2 Thai bird chile, chopped
• 1/4 vanilla bean, split and scraped
• 1/2 small sprig fresh rosemary
• 1/2 pound (227g) ripe apricots
• Chile syrup
• 1 tablespoon (14g) unsalted butter
• Coarse salt
• 3 extra-large egg yolks
• 1/3 cup chile syrup
• 1 1/4 cups (300g) heavy cream
• 4 1/2 ounces (125g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
• 3 ounces (87g) bittersweet chocolate (preferably Valrhona Manjari 64% cacao), chopped
• 7 tablespoons (103g) unsalted butter, softened
• Scant 1/2 cup (94g) sugar
• Grated zest of 1 lemon
• Coarse salt
• 1 1/2 cups (187g) all-purpose flour
• 1 teaspoon (4g) baking powder
• Chocolate Glazing Ganache (page 183)
• Devils Food Cake (page 192)
• Chile seeds (optional)

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

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Taken from www.epicurious.com/recipes/food/views/chocolate-chile-cake-376788 (may not work)