Boca Negra Food

BOCA NEGRA RECIPE

Steps:

• Preheat oven to 180C (160C fan-forced). Grease a deep 22cm round cake pan; line the base and side with baking paper.
• Stir the bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves. In a mixmaster or food processor, blend or process chocolate and bourbon mixture until smooth. With the motor operating, add the butter, piece by piece, processing until combined. Add eggs, one at a time, processing until combined between additions.
• Pour mixture into pan.
• Place pan in a large baking dish. Pour enough boiling water into baking dish to come halfway up side of pan.
• Bake about 30 minutes or until edge is set (centre will still be a little soft). Remove pan from dish; cool 10 minutes. Cover; refrigerate for 4 hours or overnight until set.
• Carefully turn cake out of the pan onto serving plate; dust lightly with cocoa. Serve with double cream and drizzle with puree.
• Raspberry Puree: Place the raspberries, water and sugar in a small saucepan over medium heat. Stir until sugar dissolves and simmer for 5 minutes. Use a stick blender (or pop mixture into a blender or food processor) for 30 seconds then strain through a fine sieve. Refrigerate until ready to use.

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.