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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.

  • Total Time10 Hours
  • Yield
  • DifficultyIntermediate
OacacanChocolateandCoffeeBeanCake.jpg

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Submitted by

Eduardo Morali

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

    1. Preheat oven to 150°C (300°F). Line a spring form pan with parchment paper.
    2. Melt chocolate and butter together in a double boiler.
    3. Place eggs and sugar into the Vitamix container in the order listed and secure the lid.
    4. Select Variable 1.
    5. Switch machine to start and slowly increase speed to Variable 10, then to High.
    6. Blend for 30 seconds and stop the machine.
    7. Remove the lid and add melted chocolate mixture, Kahlua, coffee, and flour to the Vitamix container in the order listed and secure the lid.      
    8. Select Variable 1.
    9. Switch machine to start and slowly increase speed to Variable 10, then to High.
    10. Blend for 30 seconds, or until incorporated.
    11. Pour mixture into the prepared pan.
    12. Bake over a water bath for 40 minutes.  
    13. Remove cake from the oven and let cool slightly. Freeze overnight. Garnish with Vanilla Mascarpone Cream (see recipe).                                 
    14. Stir all ingredients together and use to top Oaxacan Chocolate and Boca Negra Cake.
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Nutrition

1 slice ( )
Calories 360
Total Fat 22g
Total Carbohydrate 39g
Dietary Fiber 1g
Sugars 36g
Protein 4g
Sodium 35g
Saturated Fat 13g

Chef's Note

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