Oaxacan Chocolate and Boca Negra Cake
🍳 Cook: 40 min
Ingredients
| 2 cups | 480 ml | Oaxacan chocolate 71% |
| 1 cup | 240 ml | butter, softened |
| 5 | large eggs | |
| 3/4 cup | 180 ml | granulated sugar |
| 1/4 cup | 60 ml | Kahlua |
| 1/4 cup | 60 ml | coffee |
| 2 tbsp | 30 ml | all-purpose flour |
| 1 1/3 cups | 320 ml | Mascarpone cheese (for cream) |
| 3/4 cup | 180 ml | granulated sugar (for cream) |
| 2 | vanilla beans (for cream) |
Instructions
- Preheat oven to 150°C (300°F). Line a spring form pan with parchment paper.
- Melt chocolate and butter together in a double boiler.
- Place eggs and sugar into the Vitamix container in the order listed and secure the lid.
- Select Variable 1.
- Switch machine to start and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds and stop the machine.
- Remove the lid and add melted chocolate mixture, Kahlua, coffee, and flour to the Vitamix container in the order listed and secure the lid.
- Select Variable 1.
- Switch machine to start and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds, or until incorporated.
- Pour mixture into the prepared pan.
- Bake over a water bath for 40 minutes.
- Remove cake from the oven and let cool slightly. Freeze overnight. Garnish with Vanilla Mascarpone Cream (see below).
Vanilla Mascarpone Cream: 14. Stir all cream ingredients together and use to top the Oaxacan Chocolate and Boca Negra Cake.