BOCA NEGRA CAKE
Closely adapted from Baking with Julia; Note: be sure to prepare the white chocolate cream at least 1 day in advance.
Provided by TheSpicedLife
Categories Dessert
Number Of Ingredients 9
Steps:
- Put the white chocolate into the work bowl of a food processor fitted with the metal blade. Process until it is finely chopped. Heat the heavy cream in a small saucepan until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste, and add up to a tablespoon more if you want.
- Pour the prepared cream into a container with a tight-fitting lid and chill overnight. The cream can be kept covered in the refrigerator for a week or frozen for up to a month.
- Position a rack in the center of the oven and preheat the oven to 350.
- Lightly spray the bottom of a 9-inch round cake pan with baking spray. Line the bottom with parchment or waxed paper; butter the paper and sides of the pan. Put the cake pan in a shallow roasting pan and set aside until needed.
- Put the chopped chocolate in a food processor. Process until finely chopped.
- In a medium saucepan, mix the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the hot syrup over the chocolate and process until the chocolate is completely melted and the mixture is smooth.
- Piece by piece, add the butter into the chocolate mixture with the processor running. Make certain that each piece of butter is melted before you add another. Add the eggs, one at a time, while the processor continues to run. Add the flour and then let the processor run for an additional 15 seconds.
- Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the side of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust.
- Cover the top of the pan with a large piece of plastic wrap--at this point the excess plastic wrap will cling to the sides of the warm pan. Invert the plate onto a large plate (not the plate you will serve it on) and (this part was easier with 2 people) peel the plastic wrap from the sides of the pan, so that the plastic wrap is no longer attached in any way to the pan. Before it can reattach, lift the pan off of the cake, leaving the cake behind on the plate. Remove the parchment paper which will be stuck to the bottom of the cake. Place the ultimate serving plate or platter on top of the cake and invert again. Peel the plastic wrap off of the cake.
- Serve the cake warm or at room temperature with the chilled white chocolate cream (folded into whipped cream as described above, if desired).
- Once cooled, the cake can be covered with plastic and kept at room temperature for 1 day or refrigerated for up to 3 days; bring to room temperature before serving. I used my cake keeper to store it without any plastic wrap. For longer storage, wrap the cake airtight and freeze it; it will keep up to a month. Thaw overnight, still wrapped, in the refrigerator.
BOCANEGRA MINI CAKES RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter insides of eight 4- to 5-ounce ramekins. Lightly coat insides of ramekins with sugar. In a medium saucepan combine the 1 cup sugar and the orange juice. Bring to boiling over medium-high heat, stirring constantly. Remove from heat; add chocolate and the 1/2 cup butter, stirring until melted. Add eggs, one at a time, whisking after each addition. Stir in flour, adobo sauce, and salt. Place prepared ramekins in a 13x9x2-inch baking pan. Divide chocolate mixture evenly among ramekins. Place baking pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins. Bake for 30 to 35 minutes or until mixture is set (will not have a clean-knife test). Using tongs, carefully remove ramekins from the water. Place on a wire rack; cool for 10 minutes. If desired, invert onto individual dessert plates. Serve warm with Sweet Crema SWEET CREMA: Stir together 3/4 cup Mexican crema or sour cream and 1/4 cup sugar.
MINI CHOCOLATE LAVA CAKES
Make and share this Mini Chocolate Lava Cakes recipe from Food.com.
Provided by joanna.l.wilson
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
- Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
- Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
- Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.
Nutrition Facts : Calories 421.2, Fat 15.7, SaturatedFat 5.9, Cholesterol 23.2, Sodium 303.9, Carbohydrate 67.8, Fiber 2.4, Sugar 46.4, Protein 4.8
BOCA NEGRA (BOURBON CHOCOLATE CAKE)
Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it. A chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream.
Provided by Chef Kate
Categories Dessert
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
- Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
- Heat oven to 350 degrees.
- Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
- For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
- Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
- Add the butter, in pieces, with the machine running.
- Add the eggs, one at a time.
- Add the flour. Process until smooth, about 15 seconds.
- Transfer the batter into the prepared pan.
- Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
- Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
- Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
- Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.
Nutrition Facts : Calories 517.9, Fat 33.9, SaturatedFat 20.4, Cholesterol 159.9, Sodium 64.4, Carbohydrate 40.5, Sugar 39.1, Protein 5
MINI CHOCOLATE CAKE
This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.
Provided by Christina Lane
Categories dessert
Time 50m
Yield One 6-inch cake (2 servings)
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
- For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
- Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
- Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
- Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
- For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
- Pour the ganache over the cake, and garnish with the pomegranate arils.
MINI CHOCOLATE WAFER CAKES
I first made these cakes for a friend when I lived in the dorms at college and had no access to appliances. Little did I know I would be making them 20 years later for my children! -Lara Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream, cocoa, sugar and vanilla until soft peaks form. Arrange eight wafers on the bottom of a foil-lined 9-in. square baking pan. Spoon or pipe about 2 tablespoons cream mixture onto each. Repeat layers twice, making eight stacks. Refrigerate, covered, overnight., To serve, transfer to dessert plates. Drizzle with chocolate syrup; top with sprinkles.
Nutrition Facts : Calories 251 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
More about "bocanegra mini cakes recipe 445"
BOCA NEGRA (BLACK MOUTH) MINI CAKES - BETTER HOMES
From bhg.com
5/5 (4)Calories 528 per serving
MINI CAKE RECIPES | ALLRECIPES
From allrecipes.com
10 AFTERNOON MINI CAKE RECIPES YOU CAN BAKE - CLAIRE …
From clairejustineoxox.com
18 EASY & DELICIOUS SMALL CAKE RECIPES TO SERVE TWO
From recipesforyoutwo.com
MINI ANGEL FOOD BUNDT CAKES - COOKIES & CALLIGRAPHY
From cookiesandcalligraphy.com
VEGAN MINI CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY MINI BUNDT CAKES IN 25 FLAVOR COMBINATIONS (VIDEO)
From spatuladesserts.com
EASY MINI CHOCOLATE CAKE RECIPE | CHENéE TODAY
From cheneetoday.com
9 SCRUMPTIOUS MINI CAKES FOR TEATIME - TEATIME MAGAZINE
From teatimemagazine.com
MINI VANILLA CAKE RECIPE: SIMPLE 4 INCH LAYER CAKE
From chelsweets.com
4 INCH MINI CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE MINI CAKES - POPULAR/VIRAL EDITION! (100% EDIBLE)
From youtube.com
EASY CHOCOLATE PETIT FOURS (MINI CAKE RECIPE) - A SPICY …
From aspicyperspective.com
13 MINI CAKES THAT PROVE GOOD THINGS COME IN SMALL …
From southernliving.com
MINI GERMAN CHOCOLATE CAKE FOR TWO - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
21 BEST MINI BUNDT CAKE RECIPES - GOOD RECIPE IDEAS
From goodrecipeideas.com
MINI VANILLA CAKE RECIPE - SIMPLE 4 INCH LAYER CAKE
From pinterest.com
EASY VEGAN MINI CAKES RECIPE (SECRETLY VEGAN & GLUTEN FREE!)
From thebananadiaries.com
16 BEST MINI BUNDT CAKE RECIPES - IZZYCOOKING
From izzycooking.com
CHOCOLATE MINI BUNDT CAKES WITH CHOCOLATE GANACHE - TAKES TWO …
From takestwoeggs.com
32 MINI CAKES FOR WHEN YOU NEED A LITTLE SOMETHING SWEET
From tasteofhome.com
HOW TO MAKE MINI INDIVIDUAL WEDDING CAKES - BELLA CUPCAKE …
From bellacupcakecouture.com
HOW TO CREATE FANCY MINI CAKES | CBC LIFE
From cbc.ca
EASY MINI VANILLA CAKE WITH VANILLA BUTTERCREAM - BEYOND FROSTING
From beyondfrosting.com
MINI LAVA CAKES RECIPE FOR TWO - COOKIE AND KATE
From cookieandkate.com
MINI CHOCOLATE CAKES WITH CHOCOLATE GANACHE MY NAME IS …
From mynameissnickerdoodle.com
MINI MOELLEUX CAKES - CALLEBAUT
From callebaut.com
HANNA MAKES A MINI MINIMALIST CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
MINI CAKES RECIPE (PERFECT FOR PARTY OR WEDDING!) - DIY CANDY
From diycandy.com
MINI BLACK FOREST CAKE RECIPE | HGTV
From hgtv.com
HOW TO BAKE MINI CAKES IN A SHEET PAN - A BEAUTIFUL MESS
From abeautifulmess.com
MINI CAKE RECIPE | ITALIAN MINI NAKED CAKE RECIPEVINCENZO'S PLATE
From vincenzosplate.com
20+ EASY TO MAKE MINI BUNDT CAKE RECIPES - CRAZY LAURA
From crazylaura.com
BEST MINI BUNDT CAKES - HOW TO MAKE MINI BUNDT CAKES
From thepioneerwoman.com
GERMAN CHOCOLATE MINI CAKES - KING ARTHUR BAKING
From kingarthurbaking.com
MINI VANILLA CAKE (BEST RECIPE) - EASY FROM SCRATCH
From dessertfortwo.com
EASY MINI KING CAKES FOR MARDI GRAS - ECLECTIC RECIPES
From eclecticrecipes.com
OLD FASHIONED MINI BUNDT CAKES - BETTER HOMES & GARDENS
From bhg.com
MINI ANGEL FOOD CAKES… - MY BAKING ADDICTION
From mybakingaddiction.com
HOW TO MAKE MINI OMBRE CAKES - HELLO LITTLE HOME
From hellolittlehome.com
VANILLA CAKE FOR MINI CUPCAKES - RICARDO
From ricardocuisine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love