"la Bete Noire" - The Black Chocolate Beast Cake

A classic flourless chocolate cake.

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Name: "la Bete Noire" - The Black Chocolate Beast Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1 cup Water; 3/4 cup Sugar; 9 tablespoon Unsalted butter diced; 18 ounce Bittersweet chocolate or semisweet chocolate, chopped; 6 large Eggs; 1 cup Heavy cream; 8 ounce Bittersweet chocolate or semisweet chocolate, chopped; Lightly sweetened whipped cream

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INGREDIENTS

Cake
1 cup Water
3/4 cup Sugar
9 tablespoon Unsalted butter ; diced
18 ounce Bittersweet chocolate ; or semisweet chocolate, chopped
6 large Eggs
Ganache
1 cup Heavy cream
8 ounce Bittersweet chocolate ; or semisweet chocolate, chopped
Lightly sweetened whipped cream

Servings

INSTRUCTIONS

FOR CAKE: Preheat oven to 350F. Butter 10-inch diameter springform pan. Line bottom of pan with parchment paper; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup inot chocolate; cool slightly. Add eggs ito chocolate mixture and whisk unitl well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

FOR GANACHE: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until gananche is set, about 2 hours.

Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around sides of pan to loosen cake; release sides. Cut into wedges and serve with whipped cream.

NOTES

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"la Bete Noire" - The Black Chocolate Beast Cake

Cake
1 cup Water
3/4 cup Sugar
9 tablespoon Unsalted butter diced
18 ounce Bittersweet chocolate or semisweet chocolate, chopped
6 large Eggs
 Ganache
1 cup Heavy cream
8 ounce Bittersweet chocolate or semisweet chocolate, chopped
 Lightly sweetened whipped cream

FOR CAKE:  Preheat oven to 350F.  Butter 10-inch diameter springform pan.  Line bottom of pan with parchment paper; butter parchment.  Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim.  Combine 1 cup water and sugar in small saucepan.  Bring to boil over medium heat, stirring until sugar dissolves.  Simmer 5 minutes.  Remove from heat.

Melt butter in large saucepan over low heat.  Add chocolate and whisk until smooth.  Whisk sugar syrup inot chocolate; cool slightly.  Add eggs ito chocolate mixture and whisk unitl well blended.  Pour batter into prepared pan.  Place cake pan in large roasting pan.  Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.  Remove from water bath; transfer to rack.  Cool completely in pan.

FOR GANACHE:  Bring whipping cream to simmer in small saucepan over medium heat.  Remove from heat.  Add chocolate and whisk until smooth.  Pour over top of cake still in pan.  Gently shake pan to distribute ganache evenly over top of cake.  Refrigerate cake in pan until gananche is set, about 2 hours.

Can be made 2 days ahead.  Cover and keep refrigerated.

Run knife around sides of pan to loosen cake; release sides.  Cut into wedges and serve with whipped cream.

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Nutrition

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Serving Size: 1 Serving (218g)
Recipe Makes: 16

Calories: 544
Calories from Fat: 290 (53%)

Amt Per Serving		% DV

	Total Fat 32.2g	43 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.1g
Cholesterol 423.9mg		130 %
Sodium 140.2mg		5 %
Potassium 299.8mg		8 %
Total Carbohydrate 57.8g		17 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 55.1g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 544

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