LA BETE NOIRE AKA THE BLACK BEAST RECIPE
A dense, luscious flourless chocolate cake adapted from Bon Appetit.
Provided by Liz Berg
Categories Chocolate
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Butter 10-inch springform pan. Line the bottom of the pan with a parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around the outside of the pan, bringing it up to the top of the rim.
- Combine 1 cup of water and sugar in a small saucepan and bring to boil over medium heat. Stir till sugar dissolves, then simmer for 5 minutes. Remove from heat.
- Gently melt the 9 tablespoons of butter and the 18 ounces of chocolate in the microwave. Whisk till smooth. Whisk sugar syrup into chocolate, and cool slightly.
- Add eggs to the chocolate mixture and whisk till well blended. Pour batter into the prepared pan. Place the cake pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the cake pan.
- Bake cake until the center is just set about 50 minutes. Remove from water bath; transfer to rack. Cool completely in the pan.
- Heat cream in microwave till hot. Remove and add chocolate. Whisk until smooth. Pour over the top of the cake while still in the pan. Gently shake the pan to distribute ganache evenly over the top of the cake.
- Refrigerate cake in pan until ganache is set, about 2 hours.
- Carefully run a knife around the pan sides to loosen the cake; release the sides of the springform pan.
- Serve wedges with sweetened whipped cream and fresh berries or shaved chocolate.
Nutrition Facts : Calories 342 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 37 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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