Today´s recipe for the Tuesdays with Dorie group is Boca Negra or “black mouth” – which is what you will certainly have after taking a taste of this decadent chocolate cake. The incredible recipe for this chocolate cake was contributed by Lora Brody, cookbook author and “chocolate maven”.
The recipe for the Boca Negra requires but a few ingredients, namely, white sugar, bourbon, unsalted good-quality butter, farm fresh eggs, a little bit of white flour and a good amount of chocolate, 12 ounces (or 340 grams) to be precise. Therefore, to create a truly amazing chocolate experience, you really want to use a good quality chocolate. A huge range of eating and cooking chocolate is available in supermarkets and specialist shops, including chocolate made from organically grown ingredients and coming from Fairtrade sources. Make sure to seek out quality chocolate and the results will shine through. High-quality chocolate will make a distinctive, crisp, snap when broken, shattering cleanly. It should also start to melt when you hold it in your hand for a few seconds - the quicker the better, as this indicates a high cocoa butter content. I chose a wonderful dark chocolate from a local chocolate manufacturer called Coppeneur. After much discussion with one of the clerks, I settled on "Cru de Cacao - Puristique" with 66 % cocoa solids. Perfect.
The Boca Negra gets baked in a water bath for a good thirty minutes – the middle of the cake will be slightly fudgy and molten – before carefully being turned out onto a cake platter.
The texture of this cake is perfect. I followed the recipe as it is in the book and I have to say that this recipe will definitely make many repeat performances at our house. The deep chocolate flavor is a taste treat and we loved the creamy texture.
I served the Boca Negra with some unsweetened crème fraîche. The tartness of this wonderful rich French cream was a wonderful contrast to the rich creaminess of the cake. And next time I serve it, I will not omit it, it all works so well together.
We tested the cake at varying intervals and liked it refrigerated best of all
To see the other Boco Negra´s as prepared by all the other enthusiastic members of the Tuesday with Dorie group, please do click here.
The recipe can be found at Cathy´s blog –A Frederick Food Garden - "Thank you for hosting today´s recipe, Cathy"!
- Chocolate called Coppeneur Cru de Cacao Puristique from Coppeneur (http://www.coppeneur.de/cru-de-cao.html)
- Plates and table linens from Strauss (http://www.strauss-innovation.de)
- Cake plate and and other linens from Dille Kamille ( http://www.dille-kamille.nl)