TWD – Tuesdays with Dorie
I didn’t really know what to expect from this recipe. I had never heard of it, let alone even tried Boca Negra.
Dense, fudgy, rich and decadent…this cake is awesome. The option to make early in the day or even a day before serving is a definite plus too. I didn’t really notice too much of a difference eating it the day it was made versus two days later. I’ve also individually wrapped leftover slices and placed them in a sealed freezer bag for storage in the freezer. I have yet to defrost and try a slice.
I loved the white chocolate cream. Although, I think next time I will cut down on the bourbon, and/or use a different liquor. I really like other bakers’ choices of Chambord or Crème de Cassis. I could see this as a fun choice for other cake, cookie and brownie toppings. It’s an easy, elegant and unique topping.
After reading some people had trouble mixing in the butter, I opted to go for the food processor method. It was a snap to make. I highly recommend using a food processor.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Cathy of A Frederick Food Garden