Boca Negra (a chcolate cake, sort of)
Here's the chocolate cake recipe from Christy's gathering. Really easy -- but use good chocolate, please. You deserve the best!
Boca Negra
A variation on a recipe by Lora Brody
12 oz. bittersweet chocolate, chopped
1 1/3 cups sugar
1/2 c. bourbon (rum will do in a pinch)
2 sticks (8 oz.) unsalted butter, cut into chunks
5 large eggs
1 1/3 Tb. flour
Preheat oven to 350 degrees F. Butter a 9" round cake pan, line bottom with waxed paper or parchment and butter that, then place in a shallow roasting pan.
Food processor directions: Put chocolate in work bowl. Bring sugar & bourbon to a full boil and pour into the work bowl, process until completely blended. With the machine still running, add the butter chunks, then the eggs, one at a time, then the flour. Mix another 15 seconds, then pour into pan.
By hand: Place chopped chocolate in a medium bowl, set aside. Mix 1 cup sugar with bourbon and bring to a full boil. Pour hot syrup over chocolate and stir till smooth. Piece by piece, add in butter chunks, making sure each is melted before you add the next. Put eggs and remaining sugar in a separate bowl and whisk until the eggs are slightly thickened. Add eggs to chocolate mix, whisking until well blended. Whisk in the flour.
Pour batter into prepared pan, smoothing top. Add hot water to the roasting pan to come about an inch up the side of the cake pan. Bake for exactly 30 minutes. Top will have a thin, dry crust. Dry off pan, cover cake with plastic wrap, flip pan to remove cake, remove wax paper from the bottom, and flip right side up. Remove plastic wrap.
Serve warm or room temp. Good with whipped cream. Chilled, it's too much like fudge <g>.
Debbie