Boca Negra Recipe

Boca Negra! The name alone intrigues, doesn’t it? Turns out it’s Spanish for Black Mouth. And no this doesn’t actually turn your mouth black but it does make your mouth and your tongue do a happy dance. This is unbelievably easy and so, so delicious. Perfect to make in advance, keep it in the fridge and it is a sensational rich dessert which isn’t too sweet with a hint of whiskey coming through. Probably best to just serve this up to the adults. Unless, of course the kids are being annoying, maybe you can knock them out and they’ll sleep while you continue to party on. Every time I make this I get rave reviews. The raspberry puree isn’t totally necessary but it only takes a few minutes to whip up and it cuts through the richness. I LITERALLY had people licking their plates the last time I served this.

Boca Negra

1/2 cup bourbon

1 1/2 cups caster sugar

400g dark chocolate, chopped finely

250g unsalted butter, chopped coarsely
5 eggs

Raspberry Puree
200g frozen raspberries
1/4 cup water
3 tbsp sugar

To serve:

1 tablespoon Dutch cocoa
Thickened cream

Preheat oven to 180C (160C fan-forced). Grease a deep 22cm round cake pan; line the base and side with baking paper.

Stir the bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves. In a mixmaster or food processor, blend or process chocolate and bourbon mixture until smooth. With the motor operating, add the butter, piece by piece, processing until combined. Add eggs, one at a time, processing until combined between additions.

Boca Negra with raspberry puree from pinkpostitnote.com

Pour mixture into pan.

Place pan in a large baking dish. Pour enough boiling water into baking dish to come halfway up side of pan.

Bake about 30 minutes or until edge is set (centre will still be a little soft). Remove pan from dish; cool 10 minutes. Cover; refrigerate for 4 hours or overnight until set.

Carefully turn cake out of the pan onto serving plate; dust lightly with cocoa. Serve with double cream and drizzle with puree.

Raspberry Puree: Place the raspberries, water and sugar in a small saucepan over medium heat. Stir until sugar dissolves and simmer for 5 minutes. Use a stick blender (or pop mixture into a blender or food processor) for 30 seconds then strain through a fine sieve. Refrigerate until ready to use.

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Boca Negra Recipe

Ingredients

Boca Negra
1/2 cup bourbon
1 1/2 cups caster sugar
400g dark chocolate, chopped finely
250g unsalted butter, chopped coarsely
5 eggs
Raspberry Puree
200g frozen raspberries
1/4 cup water
3 tbsp sugar
To serve:
1 tablespoon Dutch cocoa
Thickened cream

Instructions

Preheat oven to 180C (160C fan-forced). Grease a deep 22cm round cake pan; line the base and side with baking paper.
Stir the bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves. In a mixmaster or food processor, blend or process chocolate and bourbon mixture until smooth. With the motor operating, add the butter, piece by piece, processing until combined. Add eggs, one at a time, processing until combined between additions.
Pour mixture into pan.
Place pan in a large baking dish. Pour enough boiling water into baking dish to come halfway up side of pan.
Bake about 30 minutes or until edge is set (centre will still be a little soft). Remove pan from dish; cool 10 minutes. Cover; refrigerate for 4 hours or overnight until set.
Carefully turn cake out of the pan onto serving plate; dust lightly with cocoa. Serve with double cream and drizzle with puree.
Raspberry Puree: Place the raspberries, water and sugar in a small saucepan over medium heat. Stir until sugar dissolves and simmer for 5 minutes. Use a stick blender (or pop mixture into a blender or food processor) for 30 seconds then strain through a fine sieve. Refrigerate until ready to use.

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