Folse of Lafitte's Landing
Lafitte's Landing, 10275 Highway 70, Donaldsonville (New Orleans)
Chocolate is for lovers!
definition of "black mouth", the English translation of Bouche
Noire, becomes immediately apparent when you see 12 ounces of
dark chocolate as the main ingredient in this recipe. I must caution
you however, do not attempt this recipe if you don't consider
yourself a chocolate addict! Undecorated layer cakes such as this
one were often served in early Creole homes with a topping of
fresh fruit and unsweetened whipped cream.
ounces Baker's bittersweet chocolate
and one-half cups sugar
cup butter, softened
eggs (at room temperature)
and one-half tablespoons flour
cup whipped cream (optional)
cups Louisiana strawberries, sliced (optional)
Preheat oven to 375 degrees F.
Butter a 9-inch springform pan, then place a buttered parchment
sheet in the bottom of the pan. Cover the outside of the springform
pan with aluminum foil to keep water from entering the pan during
the cooking process. Place the cake pan into a large roasting
pan with 1-inch sides. Set aside. Chop chocolate into one-quarter
inch pieces and place into a large stainless steel mixing bowl.
Place 1-inch of water in the bottom of a sauce pan and bring to
a simmer. Place the bowl of chocolate on top of the sauce pan,
stirring occasionally as chocolate melts. In a separate sauce
pan, combine 1 cup sugar and bourbon. Bring mixture to a low boil,
stirring occasionally. When sugar is fully dissolved, pour the
hot mixture over the chocolate, stirring constantly, until chocolate
is melted thoroughly. Remove the bowl from the sauce pan to a
table or work surface and add the softened butter, a few at a
time, melting completely before the next addition.
In a separate stainless steel mixing bowl, whip the eggs on high
speed with the remaining one-half cup sugar and flour until pale
yellow and thickened, approximately 5 minutes.
Using a rubber spatula, fold the egg mixture into the melted chocolate
and blend until well incorporated. Pour the batter into the springform
pan and smooth the top with the spatula.
Fill roasting pan with hot tap water until it reaches half way
up the side of the springform pan. Place cake in oven and bake
for 1 hour. The top of the cake should have a thin dried crust
when cooked. Do not over bake. Remove cake from oven and allow
the cake to cool 1 hour at room temperature. Cover the pan with
clear wrap and place the cake in the refrigerator a minimum of
4 hours. When ready to serve, carefully remove the sides of the
Place a cake plate or cardboard cake circle on top of the cake
and invert to remove the bottom of the pan and parchment paper.
This cake is extremely rich and truffle-like in consistency. Cut
portions into one and one-half inch slices and top with fresh
fruit and unsweetened whipped cream. Garnish with julienned mint