Zutaten für Boca Negra Bourbon Chocolate Cake
- 1 cup heavy cream
- 8 ounces finely chopped white chocolate
- 4 tablespoons bourbon
- ½ cup granulated sugar
- 12 ounces finely chopped bittersweet chocolate
- 6 tablespoons (3 ounces) unsalted butter
- 3 large eggs
- 1 tablespoon all-purpose flour
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Zubereitung von Boca Negra Bourbon Chocolate Cake
- **Make the White Chocolate Cream:** Heat 1 cup heavy cream in a saucepan over medium heat until small bubbles form around the edges.
- Meanwhile, place 8 ounces of finely chopped white chocolate in a food processor or blender.
- Pour the hot cream over the chocolate.
- Process until completely smooth and creamy.
- Add 2 tablespoons bourbon (or to taste).
- Pour into an airtight container and refrigerate for at least 8 hours.
- **Prepare the Cake:** Preheat oven to 350°F (175°C).
- Lightly butter a 9-inch round cake pan and line the bottom with buttered parchment paper.
- Place the cake pan in a shallow roasting pan.
- **Make the Bourbon Chocolate Base:** In a small saucepan over medium-high heat, combine ½ cup granulated sugar and 2 tablespoons bourbon. Bring to a full boil, stirring constantly, until a syrup forms (about 2 minutes).
- In a food processor, combine 12 ounces of finely chopped bittersweet chocolate.
- Pour the hot bourbon syrup into the food processor.
- Process until completely blended (about 12 seconds).
- Add 6 tablespoons (3 ounces) of unsalted butter, cut into pieces, while the processor is running.
- Add 3 large eggs, one at a time, processing until just combined after each addition.
- Add 1 tablespoon all-purpose flour (or cocoa powder for an even more intense chocolate flavor).
- Process until smooth (about 15 seconds).
- **Bake the Cake:** Pour the batter into the prepared cake pan.
- Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan (this creates a bain-marie).
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove the cake pan from the water bath and wipe it dry.
- Cover the top of the cake with plastic wrap.
- Invert the cake onto a flat plate, peel off the parchment paper.
- Quickly but gently invert again onto a serving platter. Remove the plastic wrap.
- Serve warm or at room temperature with the chilled white chocolate cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
156g
Fat
102g
Carbs
13g
