Chocolate Bytes: For the Love of Chocolate

The Black Beast

by Cathy on March 27th, 2007

Think you can’t bake a cake without flour? Think again. The Black Beast, also known in more sophisticated circles as La Bete Noire, is a simple but sinfully decadent flourless chocolate cake. It has been referred to as “the world’s best and easiest chocolate dessert” by culinary genius Lora Brody. That’s quite a reputation to live up to! You will need lots of bittersweet or semi-sweet baking chocolate squares for this recipe, so if you can, wait until they go on sale.

Ingredients:

1 cup water
3/4 cup sugar
9 Tbsp unsalted butter
6 eggs
18 oz bittersweet or semi-sweet chocolate, chopped
1 cup heavy cream
8 oz bittersweet or semi-sweet chocolate, chopped
whipped cream for garnish

Preheat oven to 350F. In a small saucepan, combine water and sugar. Bring to a boil, stirring constantly. Simmer 5 minutes, then remove from heat. In a large saucepan, melt butter. Add 18 oz chocolate and whisk until smooth. Remove from heat. Blend in the sugar mixture. Add eggs and whisk until smooth. Grease a 10 inch springform pan, being sure to grease the sides. Pour batter into pan, then place pan in a large roasting pan. Add hot water to the roasting pan to come halfway up the sides of the cake pan. Bake 50 minutes, or until the center of the cake no longer moves when the pan is shaken. Move cake pan only to cooling rack and cool completely. In small saucepan, bring heavy cream to a simmer. Remove from heat. Add 8 oz chocolate and whisk until smooth. Pour over the cake still in the pan, and gently smooth to distribute evenly. Refrigerate for about 2 hours, or until ganache topping is set. Before removing cake from pan to serve, run a knife around the outside edge to loosen cake from sides. Serve with a dollop of whipped cream.

Image

Share This

Related Stories

Chocolate? is the new black
Which Way to the Chocolate Shop?
Vegetarian Chocolate Chili
Trolling for Chocolate
Chocolate for Alzheimer’s

POSTED IN: Chocolate, Chocolate Recipes