The Ultimate Valentine’s Day Cake


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The Ultimate Valentine's Day Cake

The Ultimate Valentine’s Day Cake

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Baton Rouge, Louisiana (WAFB) – This recipe is just for chocoholics! The name Bouche Noire, which means “black mouth,” comes from the effect of eating a cake made with 12 ounces of chocolate. In early Creole homes, this unadorned layer cake was usually topped with fresh fruit and unsweetened whipped cream.

Preparation time: 1½ hours

Yield: 8–10 servings

raw material:

12 ounces bittersweet chocolate

1.5 cups sugar, divided

½ cup bourbon

1 cup butter flakes, softened

6 eggs, room temperature

1½ tablespoons flour

2 cups sliced ​​Louisiana strawberries (optional)

1 cup unsweetened whipped cream (optional)

mint leaves for garnish

method:

Preheat oven to 375°F. Butter a 9-inch springform pan and place a piece of buttered parchment paper on the bottom of the pan. Cover the outside of the springform pan with foil to prevent water from getting in while cooking. Place the cake pan in a large 1-inch sided baking pan. shelved. Cut chocolate into 1/4-inch pieces and place in a large stainless steel mixing bowl. shelved. In a saucepan, bring 1 inch of water to a boil. Place a bowl of chocolate on the pan, stirring occasionally as the chocolate melts. In a separate saucepan, combine 1 cup sugar and bourbon. Bring the mixture to a low boil, stirring occasionally. When the sugar is completely dissolved, pour the hot mixture over the chocolate and stir until completely melted. Remove the bowl from the pan and place on a flat surface. Add the butter, a few slices at a time, and let them melt completely before adding more. In a separate stainless steel mixing bowl, beat eggs, flour, and remaining sugar on high speed for 5 minutes or until thickened and pale yellow. Using a rubber spatula, fold the egg mixture into the melted chocolate and combine. Pour the batter into the springform pan and smooth the top with a spatula. Fill a baking sheet with hot tap water until it is halfway up the springform pan. Bake the cake for 1 hour. When cooked, the top of the cake should have a thin dry crust. Remove cake from oven and cool at room temperature for 1 hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours. When ready to serve, carefully remove the sides of the springform pan. Place a cake pan or cardboard cake ring on top of the cake and invert to remove pan bottom and parchment. This cake is very rich, like truffles. Slice portions into 1.5-inch slices and top with fresh strawberries and unsweetened whipped cream. Garnish with julienned mint leaves.

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