For our second Tuesdays With Dorie recipe for February, we made Boca Negra, a basically boozy, almost flourless chocolate cake. The cake assembles pretty easily, except for one small problem incorporating softened butter into a melted chocolate-whiskey sugar syrup. Apparently, there is supposed to be enough residual heat to melt the butter enough for it to blend into the chocolate-syrup mixture. I ended up having to do that over a double boiler.
Other than that, everything about this cake was smooth. I opted out of the boozy white chocolate cream recommended as an accompaniment for the cake, thinking that it might be too much for the 17-year-old. Instead, I served it with lightly sweetened mashed raspberries and whipped cream. Definitely a hit.
For another story about Boca Negra and the recipe, visit this week's host at
A Frederick Food Garden.
6 comments:
I think the raspberries and cream were a good idea! This cake really didn't need the extra bourbon or the extra richness. Yours looks terrific!
What a great pairing with the raspberries and whipped cream --- maybe even better than the bourbon cream called for in the recipe. Great job.
Love the idea of the raspberries and cream. The cake is great, and didn't need the white chocolate sauce....but it was definitely good. (worth a try) Great job!
Glad it was a hit! Using the double boiler to finish the melting was a good idea. I am sure the raspberries and whipped cream added just hte right amount of lightness to this dish.
You can't go wrong with berries and cream! This was a delight.
the raspberries and whipped cream sound perfect with this cake
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