5 Reviews

One word:WOW!

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rosslare December 29, 2010

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 : )

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jamiej October 03, 2010

Absolutely love this cake. Simple recipe, extraordinary taste! Thank you for reminding us. http://yourfoodchoices.wordpress.com/

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(y)our food choices November 28, 2009

I have made this cake several times and it is always devoured and highly praised. I used Sharffen Berger bittersweet dark chocolate (it can be ordered from Amazon) and Maker's Mark bourbon. I do not bother making the cream, but rather dust the top with a bit of confectioner's sugar. I've often thought a raspberry or strawberry sauce would work well with this cake.

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mesherryt January 16, 2015

I've been making this for special occasions for years - got the recipe from one of Julia Child's books. It is amazingly delicious and shockingly easy! Thanks for putting this online, Chef Kate!

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Cheri 911 January 22, 2009
Boca Negra (Bourbon Chocolate Cake)