Bouche Noire
Prep Time: 1 1/2 Hours
Yields: 8-10 Servings

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.


  • 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

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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