Negro en Camisa

Name: Negro en Camisa
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 6 oz dark chocolate for baking; ½ cup vegetable oil; 3 eggs; ½ cup all-purpose flour; ½ tsp baking powder; ½ cup milk; 2 tsp instant coffee powder; 1/2 cup sugar; 2 cups milk; 1 tsp vanilla extract; 4 egg yolks; ½ cup sugar; 2 tbsp cornstarch

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings
8 servings
Course
Dessert
Cuisine
Venezuelan

Negro en Camisa

Iris Warren

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This popular Venezuelan dessert is a soft and smooth dark chocolate cake bathed in English cream. Give it a try, it's simply delicious.

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Ingredients

Servings

For the "Negrito" Chocolate Cake:

6 oz dark chocolate for baking
½ cup vegetable oil
3 eggs separated
½ cup all-purpose flour
½ tsp baking powder
½ cup milk
2 tsp instant coffee powder
1/2 cup sugar or to taste

For the "Camisa" Cream:

2 cups milk
1 tsp vanilla extract or grated sarrapia zest
4 egg yolks
½ cup sugar
2 tbsp cornstarch

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour individual cake molds or a baking dish.
In a heatproof bowl, melt the dark chocolate using a double boiler or microwave. Slowly add the vegetable oil to the melted chocolate, along with the milk and egg yolks. Allow it to cool slightly.
In a large mixing bowl, beat the eggs white with sugar until pale and fluffy.
Gradually incorporate the melted chocolate into the egg mixture, stirring until well combined.
In a separate bowl, sift together the all-purpose flour and baking powder. Add the instant coffee powder and mix well.
Alternately add the flour mixture and milk to the chocolate batter, beginning and ending with the flour mixture. Stir until just combined; do not overmix.
Pour the batter into the prepared cake molds or baking dish, filling each mold about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the "camisa" (cream). In a saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract (or grated sarrapia zest).
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a creamy consistency.
Remove from heat and let the "camisa" cool to room temperature.
Once the cakes are baked and cooled, pour the prepared "camisa" over the top of each cake, covering it completely.
Allow the cakes to set in the refrigerator for at least 1 hour before serving.
Serve the "Negro en Camisa" chilled, garnished with chocolate shavings or a sprinkle of cocoa powder, if desired.