6 tbsp pureed chipotlé peppers
1 cup water (if your above peppers are wet, stick with 1 cup. If they're dried, then go with 1 1/4 cup)
12 oz granulated sugar (about 1 1/3 cups)
12 oz sweet dark chocolate
14 oz unsweetened chocolate
1lb 2 oz unsalted butter (4 1/2 sticks)
6 oz sugar (about 2/3 cup)
Preheat oven to 350 F
Butter up two 10" cake pans
Boil the water, pepper mash, and the 12 oz sugar.
Melt the chocolate and butter into that boiling stuff.
Whip the eggs with the 6 oz sugar until fluffy.
Fold the whipped eggs into the chocolate stuff.
Chuck it all into the pans, bake 40 minutes, let cool for 2 hours.
What it'll produce is something akin to a cheesecake or brownie texture. Probably want to top it with some whipped cream or cream-type topping so it'll work against the pepper like sour cream would in a standard TexMex dish.