Negro en Camisa
The Negro en Camisa is an iconic Venezuelan dessert with origins in Aragua state, nestled in the heart of Venezuela’s central region, known for its abundance of dairy farms and enterprises.
It features a rich, dark chocolate cake infused with a hint of coffee, affectionately referred to as “el negrito,” topped with a luscious white cream, reminiscent of English custard, poured generously over the cake, resembling a shirt or “camisa” in Spanish.
Many people call Negro en Camisa the Venezuelan brownie, and they are correct, as the texture and flavor are very similar.
While many legends attribute the origins of this dessert to the mantuanos, a prominent group during Venezuela’s colonial era, the presence of chocolate in Venezuelan pastry only emerged in the mid-20th century, making this claim improbable. Instead, its roots likely trace back to Austrian influences, particularly during the 1970s and 1980s when european chefs began leaving their mark on Caracas’s culinary scene. The first documented appearance of this recipe can be found in Armando Scannone’s book “Mi Cocina,” published in 1982, revealing a preparation more aligned with Italian traditions than French ones.
The “Negro en Camisa” dessert consists of two key parts: a rich chocolate cake, often baked in individual molds for a personal touch, and a smooth layer of “camisa,” which refers to a delicate English cream poured over the top. This creamy topping adds contrast and elegance to the rich chocolate base, making it a delightful combination of textures and flavors.
Enjoy this traditional Negro en Camisa recipe below.
Negro en Camisa
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
Related: Top Venezuelan Christmas Foods
Related: Quesillo: Venezuelan Flan
Related: Besitos de Coco: Venezuelan Coconut Kisses
Related: Chocolate Mud Cake
