Our second Tuesdays with Dorie recipe this month was very apropos for Valentine’s Day…an extremely rich, creamy sensation called Boca Negra…which translates to black mouth. And even better than just a magnificent chocolate wonder was the topping of white chocolate cream. As with all our TwD recipes, we have a host blogger, Cathy, of A Frederick Food Garden, who has the recipe on her site. Pop over to see her cake and check out the recipe for this amazing Boca Negra with White Chocolate Frangelico Cream here.
This was far from my prettiest chocolate cake…even an extra 5 minutes in the oven (when the recipe states to bake for exactly 30 minutes) was not enough to set this mousse-like dessert. So mine was less than photogenic, but extremely rich and delicious…and perfectly fine for my Valentine, a self proclaimed chocoholic. Thank goodness a cascade of raspberries and white chocolate cream did wonders for camouflaging the cracks and ooze. The cake called for bourbon in both the cake and cream…but I used my favorite hazelnut liqueur, Frangelico…but cut the amount of booze in half for the topping. There was also the flipping of the cake out of the 9 inch cake pan to remove the parchment….hmmmm. I thought I could skip this step by making mine in a springform pan. But here’s where the softness of my cake caused more trouble. Even after chilling, the middle was too soft…and caused me great grief trying to remove it, sans parchment, from the pan to the serving plate. Sooooo….next time, I will follow the instructions AND make sure I bake till there’s an obvious crust on top despite the baking instructions. Bill thought it was sensational….so I think it was a success after all.