Oaxacan Chocolate and Boca Negra Cake
A unique twist on the decadent dessert, featuring Oasacan chocolate, Kahlua and coffee, garnished with a rich Vanilla Mascarpone Cream.
Oaxacan Chocolate and Boca Negra Cake
Ingredients
- 2 cups (350 g) Oaxacan chocolate 71%
- 1 cup (225 g) butter, softened
- 5 large eggs
- ¾ cup (80 g) granulated sugar
- ¼ cup (60 ml) Kahlua
- ¼ cup (60 ml) coffee
- 2 Tablespoons all-purpose flour
- Mascarpone Cream, see recipe
Directions
- 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 recipe).
Vanilla Mascarpone Cream
Ingredients
- 1⅓ cup (300 g) Mascarpone cheese
- ¾ cup (80 g) granulated sugar
- 2 vanilla beans
Directions
- Stir all ingredients together and use to top Oaxacan Chocolate and Boca Negra Cake.
Nutrition Information
| Serving Size | 1 slice |
| Amount Per Servings | |
| Calories | 360 |
| Total Fat | 22 |
| Saturated Fat | 13 |
| Cholesterol | 120 |
| Sodium | 35 |
| Total Carbohydrate | 39 |
| Dietary Fiber | 1 |
| Sugars | 36 |
| Protein | 4 |
