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Name: Lora Brodys Bete Noire
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/3 c Sugar; Pieces; Room temp, cut in small; 5 lg Eggs at room temp; 1/2 lb Sweet (unsalted) butter at; 4 oz Semisweet chocolate; 8 oz Unsweetened Chocolate; 1/2 c Water

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INGREDIENTS

1 1/3 c Sugar
Pieces
Room temp, cut in small
5 lg Eggs at room temp
1/2 lb Sweet (unsalted) butter at
4 oz Semisweet chocolate
8 oz Unsweetened Chocolate
1/2 c Water

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees with the rack in the center of the oven. Butter a 9-inch cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper. Chop both the chocolates into fine pieces and set them aside. Combine the water with 1 cup of the sugar in a heavy 1-1/2-quart saucepan. Bring to a rapid boil over high heat and immediately add the chocolate pieces, stirring until they are completely melted. Then add the butter, piece by piece, stirring to melt it completely. Place the eggs and the remaining 1/3 cup sugar in either the bowl of an electric mixer or a regular mixing bowl. For a cake with a crunchy crust: beat the eggs and sugar in the electric mixer until they have tripled in volume. For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves. Add the chocolate/butter mixture to the eggs and mix to incorporate completely. DO NOT OVERBEAT!--This causes nasty air bubbles. Spoon and scrape the mixture into the prepared pan. Set the pan or sturdy jelly-roll pan. Set both in the oven and pour hot water into the larger pan. Bake for 25-30 minutes. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with either a chocolate ganache glaze or a white chocolate sauce. ****Chocolate Ganache 1 cup heavy cream 10 oz bittersweet chocolate, cut into small pieces Scald the cream. Add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake. ****White Chocolate Sauce 1 cup heavy cream 9 oz Tobler Narcisse, cut into small pieces 1/2 Drambuie Scald the cream, then off the heat, add the chocolate. If milk solid do not dissolve, process for a few second in a food processor or blender. Add the Drambuie. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Lora Brodys Bete Noire

1 1/3 c Sugar
 Pieces
 Room temp, cut in small
5 lg Eggs at room temp
1/2 lb Sweet (unsalted) butter at
4 oz Semisweet chocolate
8 oz Unsweetened Chocolate
1/2 c Water

Preheat the oven to 350 degrees with the rack in the center of the  oven. Butter a 9-inch cake pan (not a springform) and place a circle  of parchment or wax paper on the bottom, covering it completely.  Butter the paper. Chop both the chocolates into fine pieces and set  them aside. Combine the water with 1 cup of the sugar in a heavy  1-1/2-quart saucepan. Bring to a rapid boil over high heat and  immediately add the chocolate pieces, stirring until they are  completely melted. Then add the butter, piece by piece, stirring to  melt it completely. Place the eggs and the remaining 1/3 cup sugar in  either the bowl of an electric mixer or a regular mixing bowl. For a  cake with a crunchy crust: beat the eggs and sugar in the electric  mixer until they have tripled in volume. For a smooth top (better for  frosting): mix the eggs and sugar only until the sugar dissolves. Add  the chocolate/butter mixture to the eggs and mix to incorporate  completely. DO NOT OVERBEAT!--This causes nasty air bubbles. Spoon  and scrape the mixture into the prepared pan. Set the pan or sturdy  jelly-roll pan. Set both in the oven and pour hot water into the  larger pan. Bake for 25-30 minutes. Let cool in the pan for 10  minutes and then run a sharp knife around the sides to release the  cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert  a serving plate over the cake and flip it over, so the plate is on  the bottom and the cake on top. Serve with either a chocolate ganache  glaze or a white chocolate sauce.    ****Chocolate Ganache    1 cup heavy cream 10 oz bittersweet chocolate, cut into small pieces    Scald the cream. Add the chocolate off the heat, and stir very gently  until smooth. Cool slightly and pour over cake.    ****White Chocolate Sauce    1 cup heavy cream 9 oz Tobler Narcisse, cut into small pieces 1/2  Drambuie    Scald the cream, then off the heat, add the chocolate. If milk solid  do not dissolve, process for a few second in a food processor or  blender. Add the Drambuie.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (3010g)
Recipe Makes: 1 Servings

Calories: 12715
Calories from Fat: 8844 (70%)

Amt Per Serving		% DV

	Total Fat 982.7g	1310 %
	Saturated Fat 606.8g	3034 %
	Monounsaturated Fat 303.4g
	Polyunsanturated Fat 29.3g
Cholesterol 0mg		0 %
Sodium 449.5mg		16 %
Potassium 15484.6mg		407 %
Total Carbohydrate 1409.9g		415 %
	Dietary Fiber 307.8g	1231 %
	Sugars, other 1102.1g
Protein 238.8g		341 %
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: 12715

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