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Comment:
The French name of this dish, bouche noire,
translates to black mouth. The name becomes immediately apparent
when you see 12 ounces of dark chocolate as the main ingredient
in this recipe. I must caution you however, do not attempt this
recipe if you don't consider yourself a chocolate addict! Undecorated
layer cakes such as this one were often served in early Creole homes
with a topping of fresh fruit and unsweetened whipped cream.
Ingredients:
- 12 ounces Baker's bittersweet chocolate
- 1½ cups sugar
- ½ cup bourbon
- 1 cup butter chips, softened
- 6 eggs, room temperature
- 1½ tbsps flour
- 1 cup whipped cream, optional
- 2 cups sliced Louisiana strawberries,
optional
- mint leaves, optional
Method:
Preheat oven to 375ºF. Butter a 9-inch springform pan. Place
a buttered parchment sheet in the bottom of the pan. Cover the outside
of the springform pan with aluminum foil to keep water from entering
during the cooking process. Place the cake pan into a large roasting
pan with 1-inch sides. Set aside. Chop chocolate into 1/4-inch pieces
and place into a large stainless steel mixing bowl. Place 1-inch
of water in the bottom of a saucepan and bring to a simmer. Place
the bowl of chocolate on top of the saucepan, stirring occasionally
as chocolate melts. In a separate saucepan, combine 1 cup sugar
and bourbon. Bring mixture to a low boil, stirring occasionally.
When sugar is fully dissolved, pour the syrup over the chocolate,
stirring constantly, until all is thoroughly melted. Remove the
bowl from the saucepan and add butter chips, a few at a time, melting
completely before the next addition. In a separate stainless steel
mixing bowl, whip the eggs on high speed with flour and remaining
½ cup sugar 5 minutes or until pale yellow and thickened.
Using a rubber spatula, fold the egg mixture into the melted chocolate
and blend until well incorporated. Pour the batter into the springform
pan and smooth the top with the spatula. Fill roasting pan with
hot tap water until it reaches half way up the side of the springform
pan. Place cake in oven and bake for 1 hour. The top of the cake
should have a thin dried crust when cooked. Do not over bake. Remove
cake from oven and allow to cool 1 hour at room temperature. Cover
the pan with clear wrap and place in the refrigerator a minimum
of 4 hours. When ready to serve, carefully remove the sides of the
springform pan. Place a cake plate or cardboard cake circle on top
of the cake and invert to remove the bottom of the pan and parchment
paper. This cake is extremely rich and truffle-like in consistency.
Cut portions into 1 1/2-inch slices and top with fresh fruit and
unsweetened whipped cream. Garnish with julienned mint leaves.
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