I walked over to say good morning to a colleague at work one Monday morning and she handed me a small slice of the most delicious chocolate cake. It turned out to be La Bete Noire (translation: black beast) which is a perfectly chocolate flourless cake topped with ganache. Of course, I asked for the recipe, which comes from Epicurious.
I just love this cake! I don’t tend to re-make recipes unless they are great. I have made this one twice in the last month. It turned out great both times and people loved it! I will continue to make it anytime I have somewhere to take it (it is too rich to make just for the two of us at home).
Although I was intimidated at first, the cake was not at all difficult to make. It was a little putzy and it takes a while to make because it needs to cool twice. I used half bittersweet and half semisweet for both the cake and ganache. I am always careful when I add the eggs so they don’t cook in the hot cake batter.
La Bete Noire by Jason Aronen as posted on Epicurious
Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; 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 into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until 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 ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Read More http://www.epicurious.com/recipes/food/views/La-Bete-Noire-235831#ixzz0fjQDanO7
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