Apparently Boca Negra means "black mouth." Um, that doesn't really sound appetizing. But then if you read on, you find out you aren't really eating mouth, but that the cake is so chocolatey, it will turn your mouth black. And believe me, I can work with that.
Is anyone surprised I halved this recipe? I did. And then I decided I would bake it in ramekins and make 4 small cakes. It worked well. Which was surprising since I didn't use the bourbon, I used water with some caramel flavoring. I made the white chocolate cream (also subbed water with caramel flavoring for the bourbon) but it wasn't set up enough to take the picture, so ice cream stepped up to the plate. And I'm not sold on the cream but it was pretty delicious with ice cream.
I don't really know what this cake is supposed to be like. Since I changed the recipe, I'm not sure it turned out how it should, but it was delicious still. It was gooey and delicious in the middle and super chocolatey. It was almost more brownie-like than cake-like. I think this recipe would be super easy to make gluten free since the full recipe only has 1.5 T of flour.
I used the food processor method so it came together so quickly and easily it was almost ridiculous. Next time you are in the mood for something with chocolate, you should give it a try. You can get the recipe at A Frederick Food Garden (our host for the week).
And if you'd like to see what the other TWD bakers did this week, you can go HERE.