Boca Negra Bourbon Chocolate Cake

Indulge in the decadence of a Boca Negra Bourbon Chocolate Cake, a rich and velvety dessert that's perfect for chocolate lovers. This flourless chocolate cake boasts an irresistible intensity, thanks to semisweet chocolate and a splash of smooth bourbon, creating a deep, complex flavor. Its dense, fudgy texture is beautifully complemented by a glossy chocolate glaze made from cream and melted chocolate. With just 20 minutes of prep time and a simple water bath method to melt ingredients, this recipe delivers maximum sophistication with minimal effort. Perfect for elegant dinner parties or as a luxurious treat, this cake is best served with a dusting of cocoa powder and a dollop of whipped cream on the side.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 170 g unsalted butter
• 225 g semisweet chocolate, chopped
• 300 g granulated sugar
• 5 large eggs, room temperature
• 60 ml bourbon
• 10 g all-purpose flour (optional for dusting)
• 10 g unsweetened cocoa powder (for dusting)
• 120 ml heavy cream
• 115 g semisweet chocolate, finely chopped (for glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9-inch cake pan. Line the bottom of the pan with parchment paper for easy removal.

Step 2

In a large heatproof bowl set over a pot of simmering water, melt the butter and 225g of chopped semisweet chocolate. Stir occasionally until smooth. Remove from heat and let cool slightly.

Step 3

Stir the granulated sugar into the melted chocolate mixture until well incorporated.

Step 4

Lightly beat the eggs in a separate bowl, then slowly add them to the chocolate mixture, whisking constantly to avoid curdling. Mix until fully combined.

Step 5

Add the bourbon to the mixture and stir until smooth.

Step 6

If desired, dust the greased cake pan with flour or cocoa powder to prevent sticking. Pour the batter into the prepared pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is slightly jiggly. A toothpick inserted into the center should come out with moist crumbs.

Step 8

Let the cake cool in the pan for at least 15 minutes, then carefully invert it onto a serving platter and remove the parchment paper.

Step 9

To make the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the 115g of finely chopped semisweet chocolate. Let it sit for 2-3 minutes, then whisk until smooth and glossy.

Step 10

Pour the glaze over the cooled cake, allowing it to drip down the sides. Use a spatula to spread it evenly, if necessary.

Step 11

Let the glaze set for at least 30 minutes before slicing and serving. Dust with additional cocoa powder if desired. Enjoy!

Nutrition Facts

Serving size	1260.5 grams (1260.5g)

Amount per serving	% Daily Value*
Calories	4971

Total Fat 312.50g	401%
Saturated Fat 178.30g	892%
Polyunsaturated Fat NaNg
Cholesterol 1426mg	475%
Sodium 410mg	18%
Total Carbohydrate 522.20g	190%
Dietary Fiber 27.70g	99%
Total Sugars 470.40g
Protein 52.60g	105%

Vitamin D 205IU	1025%
Calcium 360mg	28%
Iron 14mg	79%
Potassium 1593mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 4.1%

Carbs: 40.9%