Tuesday with Dorie
Contributing Baker: Lora Brody
Boca Negra means "black mouth" and that's exactly what you are going to have when you eat this cake. It is a wonderfully rich and decadent cake - light and moist when warm from the oven and heavy and dense when chilled and then brought to room temperature. The cake consists of 12 ounces of bittersweet chocolate, five eggs, two sticks of butter, a cup and a third of sugar, a half cup of bourbon (I used Kahlua instead) and only a tablespoon and a half of flour. I used the food processor to mix the cake together. I have used the food processor for cakes before and really like how easy it is just to dump everything in the bowl.
I decided that I wanted to make individual cakes, so instead of putting the batter into a 9-inch round cake pan, I used four 4-1/2 inch ramekins and baked them at exactly 30 minutes per the recipe.
The white chocolate cream that is served along with the cakes I made early in the morning so that it was nice and chilled and I also used Kahlua in it instead of the bourbon. It changed the cream from white to a light coffee color. John and I were going to share one of the cakes for a late afternoon treat, so I served it when it was still warm.
The cream started to melt before I could take the photo and when we sliced into the cake it was so moist and tender and so very delicious. The Kahlua wasn't strong in the cake, but you could taste it in the cream and it gave the cake such a lovely coffee chocolate taste.
We enjoyed the cake so much and John said it was one of my best yet. I wrapped one of the other ones and put it into the refrigerator and we had half of it the next day for lunch. We could only eat a small portion because it was so rich and the texture was more like a fudgy brownie. The Kahlua was also more pronounced in the cold cake, but still tasted good - just totally different than the night before. We both agreed that this was delicious served warm or cold, but tasted its best when served warm with the white chocolate cream melting over it. This recipe is definitely a keeper.