Preheat the oven to 300F.
Place the chocolate into the bowl of a food processor and finely chop.
Combine the sugar and bourbon in a small saucepan and simmer until sugar dissolves. With the food processor running, pour the hot syrup over the chocolate and process until smooth.
With the machine still running, add the butter one piece at a time. Add eggs one at a time and then add the flour and process to combine. Transfer the mixture to a buttered, flour coated and parchment-lined cake pan or springform pan.
Bake the cake in a water bath until the edges are a bit dry and the surface is glossy and set - about 45-55 minutes. Refrigerate for several hours or overnight.
For the White Chocolate Woodford Reserve Cream
Place white chocolate in the bowl of a food processor and finely chop. In a small saucepan, heat the cream to a simmer and add to the chocolate, processing to combine. Stir in bourbon and refrigerate.
Serve the Boca Negra with a dollop of the white chocolate bourbon cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (561g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1035 (44%)|
|Amt Per Serving||% DV|
|Total Fat 114.9g||153 %|
|Saturated Fat 69.7g||348 %|
|Monounsaturated Fat 31.1g|
|Polyunsanturated Fat 5g|
|Cholesterol 463.6mg||143 %|
|Sodium 247.5mg||9 %|
|Potassium 680.3mg||18 %|
|Total Carbohydrate 302.7g||89 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 299.6g|
|Protein 20.6g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2378
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