Dark and intensely chocolate, this is one of my favorite desserts. It is sophisticated but not complicated to make, and the white chocolate cream on top makes it even more decadent!
The title Boca Negra means black mouth in Spanish.
This is such a fiercely chocolaty dessert, your mouth turns a deep brown after you bite into it.
Dark chocolate meets bourbon meets under baking and finally goes to rest on a spoon. The recipe says to unmold it while hot and eat it warm if possible. So I did.
Originally it is a cake. But I think I like it as a spoonable dessert much better. It has a pudding quality that I love.
First of all, you should know that bourbon makes my baking world go round, and this has quite a lot of it.
So I don’t mind at all that it was more a mousse/pudding than a pie or cake or whatever the picture in the book told me.
So it follows that when I tried to cut it, it completely fell apart, puddle-like, and after trying three times, to make one miserable ‘slice’ land on a plate with a barely reasonable shape that would allow me to take a picture, I gave up, piled it in my yellow ramekins and took a bite.
This is good stuff you guys!
The first step reminded me of the Nemesis chocolate cake, boiling syrup poured over dark chocolate, whisk it and you have a wonderful ganache to which butter, a lot, is added.
And when I looked at my recipe, ripped from a newspaper at least 15 years ago, of the famous cake, guess what I found out? It IS my beloved nemesis cake, the fantastic chocolate cake from the famous River Cafe in London. The only difference is that it has some bourbon instead of all water.
Again, I have to tell you I adore bourbon in my kitchen, and I actually don’t drink it.
So if I tell you that it was a bit much, that the flavor was somewhat overpowering, you draw your own conclusions.
Whatever the name, this is a cake to make and a recipe to keep. But next time, I’ll change the booze, maybe Cointreau or Frangelico.
The white chocolate ganache was thick and I think I liked more of it.
I took the boca negra the next day to a friend’s house and we ate it cold. It was amazing cold with the white chocolate cream on top.
Other recipes you might like:
- 12 ounces bittersweet chocolate
- 1 1/3 cups sugar
- 1/2 cup Bourbon
- 8 ounces Butter
- 5 eggs
- 1 1/2 tablespoons flour
- 2 cups white chocolate ganache (recipe in the Notes below), or whipped cream
- Preheat the oven to 350°F/180°C.
- Butter a 9-inch round pan (without a removable bottom) and line the bottom with parchment paper. Have ready a roasting pan bigger than the cake pan to make a water bath.
- Put chopped chocolate in a large bowl.
- In a saucepan heat 1 CUP sugar with bourbon until sugar melts, but without boiling.
- Remove from heat and add to the chocolate.
- Let stand 30 seconds and start whisking until the chocolate is melted.
- Whisk in the butter in pieces until well mixed.
- In another bowl lightly beat eggs and the rest 1/3 cup of sugar until frothy.
- Add chocolate mixture to the egg mixture and mix.
- Add the flour, mix well and pour into the prepared pan.
- Place inside the larger pan and in the oven.
- Fill with boiling water 1 inch up sides.
- Bake for 30 minutes, remove from oven and from the roasting pan and let cool on a wire rack. It will be soft and jiggly.
- Serve warm in bowls with white chocolate ganache.
- Wrap leftovers and refrigerate.
Liquor: you can substitute the bourbon for cognac, orange liquor, Drambuie or similar.
White chocolate ganache: find the recipe in the post for White Chocolate Raspberry Cake.