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Negro en Camisa

Negro en Camisa

Janice Díaz Santana
This popular Venezuelan dessert is a soft and smooth dark chocolate cake bathed in English cream. Give it a try, it's simply delicious.
5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Venezuelan
Servings 8 servings

Ingredients
 
 

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

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.

Notes

Negro en Camisa
Negro en Camisa
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