Boca Negra
The Corner Room
Sous Chef Brett Deblieck
Boca Negra ("black mouth") is an intensely flavored Chocolate Cake made with brandy and topped with Whipped Cream Serves 6–8
Ingredients- 9 ounces Bittersweet chocolate
- 4 ounces Oakhurst butter
- ¼ cup Oakhurst heavy cream
- 2 Egg yolks
- 3 Tbsp. Brandy
Method Melt chocolate and butter together over low heat in a double boiler. Briefly whisk together eggs and cream. Slowly pour the warm chocolate and butter mixture into the eggs and cream, stirring constantly. Take care not to scramble the eggs. Stir in brandy.
Line a rectangular mold or bread pan with plastic wrap and slowly pour in batter. Place mold in a pan and add enough water to fill ¾ of baking pan. Bake at 375 degrees for 20 minutes, rotate pan and bake for another 10 minutes. Boca negra is done when skewer inserted into cake comes out clean. Remove cake from oven, allow to cool, then refrigerate. Unmold, slice and serve with fresh Oakhurst whipped cream.
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