Prep 30 mins
Cook 8 hrs
Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it. A chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream.
For the White Chocolate Cream
- 1 cup whipping cream
- 12 ounces white chocolate, finely chopped
- 1⁄4 cup Bourbon (or more to taste)
For the Chocolate Cake
- 1 1⁄3 cups sugar
- 1⁄2 cup Bourbon
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 cup unsalted butter, cut into 10 pieces, at room temperature
- 5 eggs, at room temperature
- 1 1⁄2 tablespoons flour
- Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
- Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
- Heat oven to 350 degrees.
- Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
- For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
- Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
- Add the butter, in pieces, with the machine running.
- Add the eggs, one at a time.
- Add the flour. Process until smooth, about 15 seconds.
- Transfer the batter into the prepared pan.
- Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
- Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
- Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
- Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.
Ok,,, loved! I used rum cause thats what I had for the cake.... and I used heavy cream for the white sauce.... I baked it longer then 30 min.. about 35-40 to set right.... but everyones oven is different. we loved both just not together. I think a whipped cream would be better because the sauce overpowered the chocolate..and the sauce would be good as a glaze for a cake... gonna play with this one. thank you for sharing : )
Absolutely love this cake. Simple recipe, extraordinary taste! Thank you for reminding us. http://yourfoodchoices.wordpress.com/