Best Boca Negra Recipes

BOCA NEGRA CHOCOLATE CHIPOTLE CAKES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
• Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
• Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
• Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
• Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

BOCA NEGRA (BOURBON CHOCOLATE CAKE)

Steps:

• Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
• Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
• Heat oven to 350 degrees.
• Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
• For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
• Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
• Add the butter, in pieces, with the machine running.
• Add the eggs, one at a time.
• Add the flour. Process until smooth, about 15 seconds.
• Transfer the batter into the prepared pan.
• Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
• Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
• Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
• Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.

BOCA NEGRA

Steps:

• heat oven to 350F
• add 1 cup of sugar to bourbon and bring to a boil
• add chocolate and melt
• cut butter into chunks and add one at a time until melted
• whisk rest of sugar with eggs until thick
• add chocolate to egg mixture and combine
• add flour
• line pan with parchment paper and place in water bath which brings water 1 inch up pan
• place pan and bath into oven for 30 mins
• cover pan with plastic wrap and invert
• remove parchment and invert again onto serving plate
• serve at room temperature with whipped cream

BOCA NEGRA MINI-CAKES

Steps:

• Preheat oven to 325 degrees F. Butter insides of eight 4- to 5-ounce ramekins and lightly coat with sugar.
• In a medium saucepan combine the 1 cup sugar and the orange juice. Bring to boiling over medium-high heat, stirring constantly. Remove from heat; add chocolate and the 1/2 cup butter, stirring until melted. Add eggs, one at a time, whisking well after each addition. Stir in flour, adobo sauce, and salt.
• Place prepared ramekins in a 13x9x2-inch baking pan. Divide chocolate mixture evenly among the ramekins. Place baking pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins.
• Bake for 30 to 35 minutes or until mixture is set (will not have a clean knife test). Using tongs, carefully remove ramekins from the water. Place on a wire rack; cool for 10 minutes. If desired, invert onto individual dessert plates. Serve warm with Sweet Crema.
• In a small bowl stir together Mexican crema or sour cream and sugar.

BOCA NEGRA

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch round cake pan and line the bottom with parchment or waxed paper; butter the paper. Put the cake pan in a shallow roasting pan, fill with water (about 1/3 of the way), and preheat. You want the water fully heated when you put the pan in to bake. Put the chopped chocolate in a medium bowl; and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the hot syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture, making certain that each piece of butter is melted before you add another. Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour. (If you want to make the cake batter in a food processor, put the chocolate in the work bowl of the processor. Bring all of the sugar and the bourbon to a full boil and pour the syrup into the processor work bowl; process until the mixture is completely blended, about 12 seconds. With the machine running, add the butter in pieces, followed by the eggs, one at a time, and then the flour. Process an additional 15 seconds before turning the batter into the prepared pan.) Baking the cake: Pour and scrape the batter into the prepared cake pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for about 30 minutes, at which point the top will have a thin, dry crust. WHAT TO WATCH FOR: Set edges and loss of glossy shine on top surface. Remove the cake pan from its water bath, wipe the pan dry, and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream. Storing: Once cooled, the cake can be covered with plastic and kept at room temperature for 1 day or refrigerated for up to 3 days; bring to room temperature before serving. For longer storage, wrap the cake airtight and freeze it; it will keep for up to a month. Thaw overnight, still wrapped, in the refrigerator. Tip from Milt & Karen Whitmer: Removing cake from pan: When it comes out of the oven, we put the pan on a towel just to get the water off the bottom. We have a large flat platter ready with a large piece of parchment paper on it. We put the paper and platter on top of the pan and flip it. Then remove the pan. We freeze the boca negra on the platter and parchment and when it is firm (or even frozen) we flip it back and peel the paper off. You can use whichever side of the cake you want!