Spanish for ‘black mouth’ this can hardly be called a cake...but it fits the bill if chocolate decadence is what you’re after...it goes especially well with..you guessed it...Red Wine! One of our customers, a 70 year old gal, is so enamored with it she drives the 30 miles from Ninilchik to trade her raspberries (she picks them herself and freezes them in quart jars) for little Bocas that she cuts in slices and freezes to eat one piece at a time, all by herself. I love her.
12 oz. semisweet chocolate
1 1/3 c. sugar
1/2 c red wine
1 c butter
melt together butter, sugar and red wine in saucepan until butter is melted and sugar is dissolved. remove from heat and pour over choc. whisk til smooth. in a separate bowl whisk eggs and 1/3 c of the sugar...add to butter mixture whisk in flour and mix well. transfer to greased cake pans lined with parchment paper and bake in a water bath for 30 min in 350 oven. It should jiggle slightly but not be wet looking in the center. Chill completely. To de-pan, run a small sharp knife around the edge of the cake to separate the sides form the pan and invert on a plate. Carefully peel off paper and place serving plate on bottom, being careful to center it and, using a hand to support each side turn upside down so cake is sitting upright. At this point I like to pipe ganache in pretty concentric circles all over the top. You can also embrace the rustic beauty of it and just slice and serve with whipped cream. or you could just eat it off the plate, all by yourself.