Dienstag, 12. Februar 2013
Boca Negra is a wonderful chocolate creation. I used about 400g mixed chocolate (200g 75% chocolate, 100g 80% chocolate, 70g Dolfin coffee-chocolate (great chocolate!!) and 30g couverture - just what had at hand). I found it very exhausting to stir in the butter, as the chocolate-alcohol mix is only slightly warm and cooles fast. After the second piece I was tires, and eight more waited to be included. I put the pot on my induction stove on the lowest level and that helped a little. Still, it takes long time until all the butter dissappears in the chocolate.
Baking time was a bit longer, but my cake-form is also slightly bigger than the recipe asks for, so I used a bit more of everything and the longer baking time did not come as a surprise.
Because I had leftovers, I decorated the Boca Negra with white chocolate flakes. In my view, the cake needs some decoration because the top itself is not very pretty.
The result is a moist chocolate-"cake". I let it wait in the refrigerator until the next day and similar to chocolate-heavy brownies the texture changes slightly to more fudgy. Great!
The white-chocolate-cream was very good, but I had to beat it after it was could so it gets the consistence as in the picture in the book. Next time, I would use less chocolate because the cream is very, very sweet, alsmost too sweet for my taste, and the cake is sweet enougb for itself.
After all, this was an easy but time-consuming recipe, worth any effort, highly appraised from everybody at the office, a winner, a riskless cake for any occassion, birthday, new years eve, whatsoever. Go to grab the recipe at Cathys blog 'A Frederick Food Garden', who is our host this week, or buy the book by Dorie Greenspan and have a look at pp. 253/254.