Prepare to embark on a culinary journey that defies ordinary dessert expectations! This Boca Negra Picosito is not just a cake—it's a sensational Mexican chocolate experience that dances between rich decadence and spicy excitement. Imagine a dark chocolate creation so intense it melts in your mouth, with a surprising kick of cayenne that transforms every bite into a thrilling flavor adventure. Whether you're a chocolate lover, a spice enthusiast, or simply someone who craves extraordinary desserts, this recipe promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 200g dark chocolate
- 100g unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Tomatillo sauce for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or springform pan with butter and line the bottom with parchment paper.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Chop the dark chocolate into small, uniform pieces and add to the double boiler along with unsalted butter. Melt slowly, stirring occasionally until smooth and fully combined.
- Remove the chocolate mixture from heat and let cool slightly for 5 minutes.
- In a separate large mixing bowl, whisk together sugar, eggs, cayenne pepper, and salt until well blended and slightly frothy.
- Gradually fold the melted chocolate mixture into the egg mixture, stirring carefully to create a smooth, homogeneous batter.
- Pour the batter into the prepared cake pan, ensuring an even distribution.
- Bake in the preheated oven for 22-25 minutes. The cake should have a slightly cracked top and a soft center when gently shaken.
- Remove from oven and let cool in the pan for 10 minutes. The cake will sink slightly as it cools.
- While cooling, prepare the tomatillo sauce by blending roasted tomatillos, a touch of sugar, and a hint of jalapeño for extra heat.
- Carefully remove the cake from the pan and transfer to a serving plate.
- Slice the cake into wedges and serve warm, drizzling the tomatillo sauce over each slice.
- Garnish with a light dusting of cayenne pepper or fresh mint leaves for added visual appeal and flavor complexity.
Tips
- Chocolate Quality Matters: Use high-quality dark chocolate (70% cocoa or higher) for the most complex and rich flavor profile.
- Double Boiler Technique: Melt chocolate and butter slowly to prevent burning. Stir gently and consistently for a smooth texture.
- Temperature Control: Watch your baking time carefully—22-25 minutes ensures a soft, molten center that's characteristic of this dessert.
- Spice Balance: The cayenne pepper should provide a subtle heat, not overwhelm. Start with the recommended amount and adjust to your spice tolerance.
- Tomatillo Sauce Tip: Roast tomatillos beforehand to enhance their natural sweetness and complexity.
- Serving Suggestion: Serve warm for the most luxurious texture, and don't skip the tomatillo sauce—it's the perfect tangy complement to the rich chocolate.
- Make Ahead: This cake can be prepared in advance and gently reheated before serving, making it perfect for dinner parties.
Nutrition Facts
Calories: 433kcal
Carbohydrates: 37g
Protein: 5g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 129mg
