Tuesday, February 19, 2013

TWD: Boca Negra

This dessert reminded me of those wonderfully rich Best-Ever Brownies we made not too long ago.  It is rare that I meet a sweet that is so rich and chocolaty that I can only have a small slice.  

Sarah and I had considerable trouble incorporating the butter. The butter simply may not have been completely room temperature. We ended up melting the butter and it was much easier.

We probably should have used the food processor method but we got our exercise instead.

Like many of our fellow bakers, we cooked the cake for longer than the 30 minutes; our went for about 15 minutes longer in fact.

I was close to sure that this would not come out of the pan and miraculously it did.

We let this sit at room temperature until the next evening when we had our slices.

Like the best-ever brownies, this dessert was not for the kids. It was simply too rich and dark chocolaty...for them.  My husband and I agreed that the white chocolate cream was more than this dessert needed.  Something more subtle and light would have worked. But the cake itself was divine and wonderful.  A very small slice is all you need.

Broad Brook Bakers


  1. It looks like someone received a very good arm workout!
    I suppose it's a good thing when desserts are so rich that you only need a small taste - makes them less dangerous :-)

  2. I agree.. i thought the white chocolate cream sounded too much.. so went with a strawberry coulis instead.. it went well with the cake!!

  3. The last photo looks luscious! I agree on the white chocolate cream, I preferred the cake with dried strawberries and rose petals.

  4. It truly was divine! Loved this cake and a little went a LONG way. Your cake looks fantastic. I too had to bake mine longer....a full 20 minutes longer. So glad I did though, as I'm sure I would have had pudding if I didn't.

  5. Your cake looks perfect! I loved the cake and the cream, along with some very tart puréed raspberries.