This week, we visit with Brett DeBlieck, sous chef at The Corner Room in Portland. DeBlieck’s featured dish is Boca Negra, an intensely flavored chocolate cake made with brandy and topped with whipped cream.

 

What is your favorite local Maine ingredient?

Squid.

 

How would you describe your cooking style?

International (Mexican influence, light fresh flavors).

 

What is your go-to ingredient?

Fresh herbs.

 

Is there an ingredient that surprises you with its flavor and impact?

Cuttlefish.

 

Is there something at the restaurant that’s a favorite?

Porketta.

BOCA NEGRA (“BLACK MOUTH”)

BRETT DeBLIECK

sous chef, The Corner Room

Servings: 6 to 8

9 ounces bittersweet chocolate

4 ounces Oakhurst butter

1/4 cup Oakhurst heavy cream

2 egg yolks

3 tablespoons brandy

Melt chocolate and butter together over low heat in a double boiler. Briefly whisk together eggs and cream. Slowly pour the warm chocolate and butter mixture into the eggs and cream, stirring constantly, taking care not to cook the egg mixture. Stir in brandy.

Line a rectangular mold or bread pan with plastic wrap and slowly pour in batter. Place mold in a pan and add enough water to fill 3/4 of baking pan. Bake at 375 degrees for 20 minutes, rotate pan and bake for another 10 minutes.

Boca negra is done when a skewer inserted into cake comes out clean. Remove cake from oven, allow to cool, then refrigerate. Unmold, slice and serve with fresh Oakhurst whipped cream.