Tags: baking, cake, chocoate
This Boca Negra isn’t the first super chocolaty cake I’ve made courtesy of Lora Brody. Really though, this one is more like baked pudding than cake– it’s almost flourless, so it doesn’t really have a crumb. It’s silky smooth, dense and at room temperature just barely holds shape (seriously, I destroyed the first piece I tried to lift up). And has a good amount of booze to boot…the recipe calls for bourbon, but I used dark rum.
I made this in the food processor, rather than by hand. It took barely any effort, and even less time, to make the batter. I decided to cut back on the butter by a couple of ounces, figuring that it had enough chocolate, sugar, liquor and eggs to still be ultra luxe. Along those same lines, I skipped the white chocolate cream that goes along with this one and just used plain, unsweetened whipped cream instead. It helped cut the richness just a bit. While the recipe recommends enjoying this at room temp, we really liked it about 15 minutes out of the refrigerator, when each piece was like a slice of the most decadent fudge.
I’ll make this again as an easy answer to a special occasion. For the recipe, see Baking with Julia by Dorie Greenspan or read Cathy’s A Frederick Food Garden. Don’t forget to check out the rest of the TWD Blogroll!