Decadence, thy name is boca negra. Seriously chocolately, this week’s Tuesdays with Dorie/ Baking with Julia pick (p. 253) is one to make when you are expecting friends. Twelve or more of them to be exact.
When I read the ingredients – chocolate, sugar, butter, eggs and a 1.5 tablespoons of flour, I thought it might just be like any regular flourless cake. But oh my, this was so much more. The book offers the option to make the cake in the food processor. One bowl instead of many? This dishwasher-less baker was all over that! Basically you melt the chocolate with a sugar and
bourbon Cointreau syrup (not a bourbon fan at all – plus we didn’t have any)and blend it for about 15 seconds. Then you add the butter, eggs and flour in sequence and voilà. Cake batter sans all the mess. I am in love with this method.
I was careful to take the cake out of the oven right on 30 minutes as per the recipe though I wondered if it might not be a little pudding-like. At least I was able to remove it from the pan in one piece, as I gather others who made this were not.
It’s a pretty unassuming-looking cake…
But when you get up closer, you can see the promise of something very special lurking under the lightly crispy exterior…
Because I had used Cointreau instead of bourbon, I grated a little zest on the top of the cake..
And I got out the even more decadent white chocolate cream – white chocolate melted with boiling cream, blended til smooth left in the fridge for a couple of hours then whipped to fluffy just before serving..
Although the cake really didn’t need anything. It was perfect as it was.
The cream was a nice touch (and I’ll be using this method to make ganache for filling macarons!). Again, I didn’t use any alcohol in the cream although Cointreau might have been nice in there.
Result: Unbelievably insanely delicious. And it actually got better the next day. And the day after. And was still good four days after I made it. It’s the cake that keeps on keeping on. And that’s even leaving half of it at our friends’ house where it was originally consumed. Small, small slices of this one – it’s so rich. Definitely better the day after I made it – on the day itself it was still a little pudding-like in its consistency. The next day it was full-on fudgey.
This is the sort of cake my colleagues go crazy over. Am filing it away for the end of year potluck. I think it might be a big hit!
This week’s Tuesdays with Dorie, Baking with Julia hosted by Cathy of A Frederick Food Garden and you can find the recipe posted on her blog here. Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Then join us, baking along at Tuesdays with Dorie. Go on, you know you want to.