Tuesday, February 19, 2013
BWJ - Boca Negra
I'd never heard of a Boca Negra cake before so was curious to see how these would turn out. Well, let me just say that a Boca Negra cake is the most intensely chocolatey cake I have ever made. Ever.
We don't do bourbon in this house so I subbed in some coffee instead and also went for a lightly sweetened whipped cream to serve. OMG. So rich, soooo delicious.
I'm very glad I did just 1/4 of the recipe, using my little heart shaped springform pan which only sees the light of day for Valentine's Day.
So my 1/4 recipe used 100g dark chocolate (I used Lindt 85% cocoa), 1/3 cup sugar, 1 tbs strong coffee, 60g butter, 2 eggs and 2 ts plain flour. It baked for around 22 minutes and was just right. At room temperature it was silky and luscious, out of the fridge later it was like fudge.
The kids each had a bite and hubby and I polished off the rest. YUM.
To get the recipe and make your own Boca Negra visit out our host Cathy of A Frederick Food Garden.
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This was an intense dessert and I am sure the coffee amped up the chocolate flavor even more.
ReplyDeleteIt was very intense! Definitely not for the faint-hearted.
DeleteCoffee always goes great with chocolate. Glad you enjoyed the cake this week!
ReplyDeleteGood idea to cut the recipe. This is a dangerously good cake to have around the house!! Coffee would be a wonderful flavouring with this cake. Or coffee ice cream with this cake! Yum! Will try to remember that for the rest of my cake (that is in the freeze) :)
ReplyDeleteLooks so very decadent! I was thinking of substituting coffee for the bourbon till I read comments how great this cake was. I think I may try coffee on another occasion.
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