Baking with Dorie: Boca Negra
This week's Baking with Dorie recipe at Serious Eats is for a chocolate cake that really lives up to its name, Boca Negra, or black mouth - it's chocolaty, chocolaty, chocolaty.
The recipe, created by the talented Lora Brody, comes from Baking with Julia, the book I wrote for the PBS series of the same name. I love this recipe for its simplicity: it can be made in seconds in a food processor; it can be dressed up with ice cream, whipped cream or Lora's bourbony white-chocolate cream (the recipe's included); and it can be frozen and kept for that rainy day. Actually, because the cake is so fudgy and has so much bourbon in it (as you'll see when you read the comments at Serious Eats, coffee can be subbed for the hootch), it doesn't really get so hard that you can't nibble a little slice straight from the freezer. Can you tell I'm speaking from experience?
(Photo by Gentl & Hyers)
Oh wow, Dorie. I've had this recipe bookmarked for ages and ages - ever since I got my copy of Baking with Julia! It looks absolutely phenomenal. I'm so glad you wrote about it and reminded me...
Posted by:Molly | Sunday, 03 February 2008 at 06:00 PM
i think it's delicious, can't wait to have a bite.
Posted by:faith | Monday, 28 January 2008 at 12:11 PM
I'm chocolate-obsessed, so I'll have to try this. It looks positively decadent.
Posted by:Sauce Piquante | Sunday, 27 January 2008 at 01:49 PM
Hi Dorie! - I made this once for a birthday cake, topped with a white chocolate vanilla mousse and lots of raspberries - and it was a huge hit! One bonus - it serves a LOT of people because it's so rich!
Posted by:Alice Q. Foodie | Sunday, 27 January 2008 at 01:16 PM
hi dorie, i love this recipe! i've made it so many times and it's easy enough for a non-baker like me to make with success. i like the idea of substituting coffee for the bourbon. i think it's also a really good base to expand on. once i topped it with ganache, roasted chopped pistachio, and fleur de sel. i know, totally bastardized!
Posted by:susan | Saturday, 26 January 2008 at 11:12 AM
I love it when desserts like this are packed with flavour - and yet so simple to make as well! Truly, the best of all worlds...
Posted by:aforkfulofspaghetti | Friday, 25 January 2008 at 04:40 PM
I was thrilled when others chimed in to recommend the coffee sub for bourbon! This will indeed be a dessert I will savor every mouthful!
Posted by:JEP | Friday, 25 January 2008 at 04:32 PM
This looks and sounds incredibly decadent! I can't wait to try it.
Posted by:Laura | Friday, 25 January 2008 at 09:14 AM