Ingredients
-
-
1
-
12
-
1/4
-
-
1 1/3
-
1/2
-
12
-
1
-
5
-
1 1/2
-
-
-
-
Directions
Boca Negra (Bourbon Chocolate Cake), Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it A chocolate lover’s dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream , I have made this cake several times and it is always devoured and highly praised used Sharffen Berger bittersweet dark chocolate (it can be ordered from Amazon) and Maker’s Mark bourbon I do not bother making the cream, but rather dust the top with a bit of confectioner’s sugar I’ve often thought a raspberry or strawberry sauce would work well with this cake , One word:WOW!
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Steps
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1
Done
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Heat the Cream in a Saucepan Until Small Bubbles Form Around the Edge. Meanwhile, Put the White Chocolate in a Food Processor or in a Blender Container. Pour the Cream Over the Chocolate; Process Until Completely Smooth. Add the Bourbon; Taste and Add Up to a Tablespoon More If You Like. |
|
2
Done
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Pour Into a Container With a Tight-Fitting Lid; Refrigerate 8 Hours. (the Cream Can Be Kept in the Refrigerator For a Week or Frozen For Up to a Month; Thaw Overnight in Refrigerator.). |
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3
Done
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Heat Oven to 350 Degrees. |
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4
Done
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Lightly Butter a 9-Inch Round Cake Pan; Line the Bottom With Buttered Parchment or Wax Paper. Put the Cake Pan in a Shallow Roasting Pan; Set Aside. |
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5
Done
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For the Cake, Heat the Sugar and Bourbon to a Full Boil in a Small Saucepan Over Medium-High Heat. Cook to a Syrup, About 2 Minutes. |
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6
Done
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Place the Chocolate in a Food Processor; Pour the Syrup Into the Work Bowl. Process Until the Mixture Is Completely Blended, About 12 Seconds. |
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7
Done
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Add the Butter, in Pieces, With the Machine Running. |
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8
Done
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Add the Eggs, One at a Time. |
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9
Done
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Add the Flour. Process Until Smooth, About 15 Seconds. |
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10
Done
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Transfer the Batter Into the Prepared Pan. |
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11
Done
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Pour Enough Hot Water Into the Roasting Pan to Come About 1 Inch Up the Sides of the Cake Pan. |
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12
Done
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Bake Until the Top Is Dry, About 30 Minutes. Remove the Cake Pan from Its Water Bath; Wipe the Cake Pan Dry. |
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13
Done
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Cover the Top of the Cake With a Sheet of Plastic Wrap. Invert the Cake Onto a Flat Plate, Peel Off the Parchment. |
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14
Done
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Quickly but Gently Invert Again Onto a Serving Platter; Remove the Plastic. Serve the Cake Warm or at Room Temperature With the Chilled White Chocolate Cream. |
