Boca Negra Recipes

BOCA NEGRA RECIPE

Steps:

• Preheat oven to 180C (160C fan-forced). Grease a deep 22cm round cake pan; line the base and side with baking paper.
• Stir the bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves. In a mixmaster or food processor, blend or process chocolate and bourbon mixture until smooth. With the motor operating, add the butter, piece by piece, processing until combined. Add eggs, one at a time, processing until combined between additions.
• Pour mixture into pan.
• Place pan in a large baking dish. Pour enough boiling water into baking dish to come halfway up side of pan.
• Bake about 30 minutes or until edge is set (centre will still be a little soft). Remove pan from dish; cool 10 minutes. Cover; refrigerate for 4 hours or overnight until set.
• Carefully turn cake out of the pan onto serving plate; dust lightly with cocoa. Serve with double cream and drizzle with puree.
• Raspberry Puree: Place the raspberries, water and sugar in a small saucepan over medium heat. Stir until sugar dissolves and simmer for 5 minutes. Use a stick blender (or pop mixture into a blender or food processor) for 30 seconds then strain through a fine sieve. Refrigerate until ready to use.

BUCHANAN'S NEGRA

Steps:

• Add Buchanan's and cola Serve over ice.

BOCA NEGRA CHOCOLATE CHIPOTLE CAKES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
• Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
• Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
• Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
• Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

BUFALA NEGRA

Steps:

• Muddle sugar, vinegar and 4 basil leaves in a cocktail shaker. Add bourbon and ice and shake to dissolve sugar.
• Strain over ice into old-fashioned glass, top with ginger beer and garnish with basil. Serve.

TORTA NEGRA COLOMBIANA -- COLOMBIAN BLACK CAKE

Steps:

• Preheat oven to 375F/190C and grease/flour an 9" cake pan.
• Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
• Boil for 3 minutes.
• Let mixture cool to room temperature.
• Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
• Mix thoroughly and pour into a cake pan that has been buttered and floured.
• Bake for approximately 45 minutes.
• Turn the oven off and let the cake stand inside until it tests done.
• Remove from the oven and sprinkle with powdered sugar.

BOCA NEGRA

Steps:

• heat oven to 350F
• add 1 cup of sugar to bourbon and bring to a boil
• add chocolate and melt
• cut butter into chunks and add one at a time until melted
• whisk rest of sugar with eggs until thick
• add chocolate to egg mixture and combine
• add flour
• line pan with parchment paper and place in water bath which brings water 1 inch up pan
• place pan and bath into oven for 30 mins
• cover pan with plastic wrap and invert
• remove parchment and invert again onto serving plate
• serve at room temperature with whipped cream