Boca Negra

A spicy chocolate dessert for Cinco de Mayo by Executive Chef Chris Mortenson of La Condesa in St. Helena, Calif.

Chef Mortenson uses four kinds of chile pepper in this recipe: 1/2 teaspoon cayenne, 1/2 teaspoon chile de arbol, 1/4 teaspoon ground chipotle and 1/4 teaspoon ground pasilla. We found that it works fine with just cayenne. Adjust the amount according to your taste.

Serves: 8 Save

Ingredients (10)

  • 9 eggs
  • 3 egg yolks
  • 7 1/2 tablespoon plus 1 1/2 cups sugar, divided
  • 1 1/2 cup water
  • Seeds from 1 vanilla bean
  • 1/8 teaspoon salt
  • 2 cup butter
  • 18 ounce valrhona chocolate (61%), chopped
  • 9 1/2 ounce Ibarra chocolate, chopped
  • 1 1/2 teaspoon cayenne

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


  1. Preheat oven to 325F. Butter 8 (8-ounce) ramekins.
  2. Beat eggs, yolks and 7 1/2 tablespoons sugar with an electric mixer until tripled in volume.
  3. Combine water, 1 1/2 cups sugar, vanilla bean seeds and salt in a large saucepan. Bring to a boil. Reduce heat and add butter. Whisk until butter is melted. Add chopped chocolate; whisking until melted. Remove from heat and stir in spices. Let cool slightly.
  4. Gently fold chocolate mixture into egg foam, taking care not to deflate eggs.
  5. Spoon batter into ramekins. Place ramekins in a large baking dish. Place dish on oven rack. Fill dish with hot water, to 1-inch below tops of ramekins. Bake 45 minutes. Remove from oven and water bath and let cool slightly. Serve warm.