"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Boca Negra Recipe

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This recipe for Boca Negra, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pfarr
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz bittersweet chocolate, coarsely chopped
1/2 cup bourbon (or rum)
1 1/3 cups granulated sugar
8 oz (2 sticks) butter, cut in 10 pieces
5 eggs

Directions:
Directions:
Preheat oven to 350F. Butter a 9 inch round cake pan, line the bottom with a circle of parthment or wax paper and butter again. Set the cake pan in a roasting pan and set aside. Set a kettle of water to boil while making the batter. Place the chocolate in the bowl of a food processor fitted with a metal blade. In a medium sauce pan, combine bourbon and sugar. Cook over high heat, stirring, until sugar is dissolved. Bring it to a full boil and pour over chocolate. Whizz chocolate and syrup until smooth, about 20 seconds. With the motor running, drop in the butter piece by piece, making sure each is fully incorporated before adding the next. Add in the eggs one at a time. Pour batter into prepared pan. Place roasting pan in the oven and fill it with boiling water from the kettle until it reaches 1/2 way up the side of the cake pan. Bake for exactly 30 minutes. Carefully remove the cake pan from the water bath. Dry the cake pan. Lay a piece of plastic wrap over the top of the pan. Invert cake (and plastic wrap) onto a flat plate and remove the parchment paper circle. Reinvert cake onto a serving platter and remove plastic wrap. Serve warm, or at room temperature, with whipped cream.

 

 

 

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