Boca Negra Cake: Carol Says Yum

This was Carol's birthday cake this year.

From "Baking with Julia"

"A boca negra, or black mouth, is what you'll have after one bite of this intensely chocolaty cake - you'll also have a smile on your face. A chocolate craver's ideal, this cake calls for 12 ounces of bittersweet chocolate, and you'll taste every ounce, so choose chocolate you love."

"The cake is meant to be served warm or at room temperature, when it is as moist, dense and dark as the chocolate you use to make it. Chilled, it has all the appeal of fudge. The white chocolate cream, which is made a day ahead, is one you can use with other desserts, and neither the cake nor the cream is a challenge for beginner bakers. In fact, if you make it in the food processor; it takes only 5 minutes."

Here is the recipe from What's Cooking America

Ingredients

• 12 ounces bittersweet chocolate, coarsely chopped
• 1 1/3 cups sugar, divided into 1 cup and 1/3 cup
• 1/2 cup bourbon, kirsch, chambord or red wine
• 1 cup unsalted butter, cut into 10 pieces, room temperature
• 5 large eggs, room temperature
• 1 1/2 tablespoons all-purpose flour

Steps

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F.
   
2. 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 and set aside until needed.
   
3. Place the chopped chocolate in a medium bowl; set aside.
   
4. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon; cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil.
   
5. Immediately pour the hot syrup over the chopped chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth.
   
6. Piece by piece, stir the butter into the chocolate mixture, making certain that each piece of butter is melted before you add another.
   
7. Put the eggs and the remaining 1/3 cup sugar in a medium bowl; whisk until the eggs thicken slightly.
   
8. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well-blended. Gently whisk in the flour.
   
9. Pour and scrape the batter into the prepared cake pan, running your spatula over the top to smooth it. Carefully pour enough hot water into the roasting pan to come about 1 inch up the side of the cake pan.
   
10. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust.
    
11. Remove from oven and 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 over a plate.
    
12. Serve the cake warm or at room temperature with the chilled Whipped Cream.