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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Wednesday, February 3, 2010


Definately a cake for "chocolate addicts", Black Mouth gets its name from the effect of eating a cake which contains 12 ounces of bittersweet chocolate. It is as rich as Bill Gates therefore it needs no icing but a dollop of whipped cream and slices of strawberries are a nice serving accompaniment. In Louisiana it is known as 'Bouche Noire'. It is extremely rich and truffle-like.

12 ounces bittersweet chocolate
1 1/2 cups sugar
1/2 cup bourbon
2 sticks butter, cut into chips and softened
6 big eggs at room temperature
1 1/2 tablespoons flour
sliced strawberries and whipped cream for garnish

Preheat oven to 375 degrees. Butter a 9-inch springform pan, then cover bottom with a sheet of buttered parchment paper. Cover outside of pan with foil. This is to keep the water from leaking in while cooking. Place pan in a large roasting pan with 1-inch sides.

Chop chocolate into 1/4-inch pieces and place in a large stainless steel mixing bowl. Bring 1-inch of wagter to a boil in a saucepan. Place bowl of chocolate on top of saucepan and stir as chocolate melts. In anoher saucepan combine 1 cup sugar and bourbon. Bring to a low boil, stirring occasionally. When sugar is fully dissolved, pour hot milk over chocolate and stir until completely melted. Remove bowl from saucepan. Add butter, a few chips at a time, allowing them to melt completely before adding more. In another stainless steel mixing bowl, mix eggs, flour and remaining sugar on high speed 5 minutes or until thick and pale yellow. Using a rubber spatula,fold egg mixture into melted chocolate and blend. Pour into springform pan and smooth surface with spatula. Fill roasting pan with hot tap water until it reaches halfway up the side of springform pan. Bake cake for 1 hour. Top of cake should have a thin dried crust when done. Remove from oven and allow to cool for 1 hour at room temperature. Cover pan with plastic wrap and allow to cool for at least 4 hours in refrigerator.

To Serve: Carefully remove sides of springform pan. Place a plate over the top and invert cake onto plate. Remove bottom of pan and parchment paper from cake. Slice and top with strawberries and unsweetened whipped cream.

"Don't wreck a sublime chocolate experience by feeling guilty."~Lora Brody

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