Boca Negra. A black mouth. This recipe for chocolate cake promised to be deep, dark and delicious. The recipe, found on page 253 in the book, is from pastry chef, Lora Brody.
My friend Mendy celebrated her 40th birthday earlier this month. We spent the weekend at the Vinoy Hotel in Downtown St. Petersburg. We ate dinner at the Parkshore Grill and I called earlier in the week to ask if it would be okay if I brought a birthday cake for us. I don’t know if it was because I spoke to a friend there, or that they had so many large parties all at one time, or if they normally allow it…but I was pleasantly surprised when they said I could.
On Thursday I baked this fantastic cake. First I made the white chocolate-bourbon cream. I only made half of it, which was more than enough. I chopped the white chocolate in the food processor and then poured in the hot cream. I poured that mixture into a container and gently stirred in the bourbon. When I put it into the fridge it was thin and soupy, and I was seriously concerned. By that evening it thickened into something seriously delicious, with a heavy hit of bourbon.
Then I made the cake. Chopped dark chocolate was combined with a bourbon-sugar syrup. I should have been a little more careful while making the syrup on my gas stove. I accidentally flambéd it. Whoops. That was a scary kitchen moment
There was enough heat in the syrup to melt the chocolate, but not enough to melt the butter. No big deal–I set up a double boiler and stirred the butter in that way. Two sticks of butter was A LOT of butter. I might cut out a few tablespoons the next time I make it. I incorporated the eggs and a tiny amount of flour.
I poured the cake batter into a prepared pan and it went into the oven. It wasn’t quite done after 30 minutes, but after another 5 minutes it was perfectly cooked.
Of course, the most stressful part of this whole operation was getting it out of the pan. It worked out perfectly!
I delivered the cake to Parkshore in the afternoon, so all I had to do was pack myself up for a fun weekend with some great friends
Mendy was surprised that she wasn’t given the opportunity to order dessert when this plate was placed in front of her, but when she realized that I made it, she was pretty excited. Parkshore plated the cake with the white chocolate cream, some raspberries and mint. They made it look beautiful!
Our waitress even asked if I had made the cake, I told her that she should have some, and she couldn’t believe that it was homemade.
I’ve eaten, and produced more than a few flourless chocolate cakes in my time, but this particular cake was definitely the best. I plan on making it again for my mom’s birthday tonight (2/19). I know that she and my dad will love it, along with Dorothy. And Reid will be in heaven!