Boca Negra Bourbon Chocolate Cake
Lora brody gave the cake this name (black mouth) because it describes what happens when you eat it. a chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream.
Steps
Heat the cream in a saucepan until small bubbles form around the edge.
Meanwhile , put the white chocolate in a food processor or in a blender container.
Pour the cream over the chocolate.
Process until completely smooth.
Add the bourbon.
Taste and add up to a tablespoon more if you like.
Pour into a container with a tight-fitting lid.
Refrigerate 8 hours.
Heat oven to 350 degrees.
Lightly butter a 9-inch round cake pan.
Line the bottom with buttered parchment or wax paper.
Put the cake pan in a shallow roasting pan.
Set aside.
For the cake , heat the sugar and bourbon to a full boil in a small saucepan over medium-high heat.
Cook to a syrup , about 2 minutes.
Place the chocolate in a food processor.
Pour the syrup into the work bowl.
Process until the mixture is completely blended , about 12 seconds.
Add the butter , in pieces , with the machine running.
Add the eggs , one at a time.
Add the flour.
Process until smooth , about 15 seconds.
Transfer the batter in.
Ingredients
whipping cream, white chocolate, bourbon, sugar, bittersweet chocolate, unsalted butter, eggs, flour