Boca Boca is Bella Bella
I'm not sure what Boca Negra is. It sounds like a drink though. I'm going to assume it isn't, as I can't imagine there are drink recipes in this cookbook! Perhaps I should look up the recipe now...hmmm there's an idea!
Okay, put away the alcohol and mixes....Boca Negra is a chocolaty cake. I guess I can deal with that.
It looks VERY chocolaty indeed. I am thinking it is kind of like a flour less cake. It looks so good and relatively simple. I am going to use my blender to pull this recipe all together. After reading the recipe, it looks like it can be all mixed up in a food processor or blender. What better way to break in our new blender! (without the breaking part being literal....of course) And how cool would it be to make a cake in a blender! Perhaps my view of cool is a little skewed.
White chocolate chops up real easy and I think (like all chocolate) looks good chopped up.
Not sure why this sauce needs to spend a night in the fridge. Can't imagine it gets better than this, after a rest.
Butter, eggs, sugar, chocolate, grand marnier and a little flour. The chocolate and grand marnier are a fabulous combination. Sure do hope this cake turns out!
Sugar and grand marnier melting. It will be added to the chopped chocolate.
I decided to try the blender after all. I put the chopped chocolate and then added the boiling sugar mixture to it. It didn't do well in the blender. It seemed to bog down my blender and it didn't want to blend. It was way to thick of a mixture for the blender to work properly.
The food processor didn't have any troubles at all. It blended everything up nicely. Was able to add the butter and then the eggs. It came together beautifully.
I'm sure if I had a blendtec blender, I wouldn't have any issues using a blender for this. I'm fine with using the food processor though. It was an easy cake to bring together.
The recipes indicates that the cake will take Exactly 30 minutes to bake. I've just come up to the 30 minute mark, and there is NOOOOOOO WAY this cake is done. Very giggly in the middle. (no comments from the peanut gallery on that one!)
So I put it back in the oven for another 10 minutes. And even after those 10 minutes, still seems too underdone. I am giving it another 10 minutes. I fear for this cake's success. Like the little boy from Sixth Sense.....I see cake fail.
Now the recipe indicates that I need to cover this hot cake and hot pan with saran wrap and invert on a plate. Did I mention this is a hot pan????? <please note: all expletives have been removed from this post>
Saran wrap going on hot cake and hot pan. I did mention this was hot out of the oven, right??!!
Okay, I have successfully inverted hot cake and hot pan onto my cake board. Have set the hot pan into the sink. Did I mention the cake and pan are hot???
So it sat for about a half hour to cool a bit and then I cut into it. Here was another point were I was sure there would be a fail.
The white chocolate sauce did indeed get better with an overnight stint in the fridge. It got nice and thick. (still just as yummy)
Love the look of the white chocolate sauce melting on the still warm cake. That is a thing of beauty. I am seriously pleased with this cake so far. Let's hope it passes the taste test!
|Oh my god, Becky!|
Head over to Tuesday's with Dorie to see what everyone else thought of the cake. Cathy of A Frederick Food Garden is hosting this time around. (and sharing the recipe)
Your cake looks wonderful!!!!Just as it should be!!!ReplyDelete
It is certain this cake is for chocolate addicts, At the same time this is the kind of cake so comforting, a piece and after you feel so better!!
Your cake looks simply divine!ReplyDelete
This cake is a chocolate lover's dream. :) Yours looks great!ReplyDelete
Your cake turned out absolutely perfect! Glad you liked the flavor as well - Grand Marnier sounds like a wonderful substitution.ReplyDelete
Glad to see you enjoyed this one. Your cake looks just about perfect.ReplyDelete
Grand Marnier = good decicion! The flipping part was scary, wasn't it?ReplyDelete
I used Chambord in the white chocolate cream and loved the addition.
Your Boca Negra turned out absolutely perfect and you used such wonderful quality chocolate for both the white chocolate sauce and the cake that I am convinced that your dessert tasted utterly amazing!ReplyDelete
I'm glad this worked out well for you! I also like the sound of grand marnier, this cake was amazing, exactly what a dark chocoholic like me wanted.ReplyDelete
It looks like a perfect success, Sandra! Grand Mariner is an excellent choice for this and I am sure was delicious.ReplyDelete
I felt the same way about the time. I almost cooked my mini-cakes for 30 minutes and I was expecting 20 if the full size cake was supposed to be 30! I was worried too but now I am wondering if this cake is fail-proof! Your cake is beautiful and looks perfect!ReplyDelete
Your sweet comment put a big smile on my face! 20 extra minutes sounds about right...and your cake looks perfect!!!ReplyDelete
LOL at your post. The Grand Marnier/Chocolate combo sounds absolutely delicious - great idea! I think that the white chocolate sauce would go well on just about everything.ReplyDelete
Interesting flavor comboReplyDelete
wow. testbook perfect cake.ReplyDelete
Grand Marnier sounds like a great substitute for the bourbon. It looks like the extra 20 minutes baking time worked out well. Your cake looks beautiful.ReplyDelete
Your cake looks absolutely perfect. I think I could baked it for 50 minutes too!ReplyDelete
Boca Negra = Black Mouth in Spanish. Lol... Looks like an awesome cake!ReplyDelete
Looks amazing! Wish I had tried the white chocolate like youReplyDelete