Slice of Boca Negra with White Chocolate Cream
TWD – Tuesdays with Dorie
Boca Negra
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.
Ingredients for White Chocolate Bourbon Cream
White Chocolate Chunks
White Chocolate Bourbon Cream
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.
Ingredients for Boca Negra Cake
Shaved Chocolate
Prepared Cake Pan
Batter for Boca Negra Cake
Batter Ready for Baking
Baked Boca Negra Cake
Slice of Boca Negra with White Chocolate Cream
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
Two years ago on The Daily Morsel
