BETE NOIRS RECIPES
LA BÊTE NOIRE RECIPE | BON APPÉTIT
La Bête Noire Recipe
Provided by Jason Aronen
Yield 16 Servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
LA BETE NOIRE RECIPE | EPICURIOUS
This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast."
Provided by Jason Aronen
Yield Makes 16 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
More about "bete noirs recipes"
BETE NOIRE CHOCOLATE CAKE RECIPE - FOOD.COM
The translation is literally “black beast” but idiomatically, means “nemesis”. This is from Lora Brody, Growing up on the Chocolate Diet, and she confesses that this took hundreds of tries to perfect. This is so easy and is the equivalent of the famous “Chocolate Decadence”. It can be eaten almost before cooling and can be kept for a week. It is incredibly intense and rich. Serve alone, with sauce or with glaze (Ganache), recipe included.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 311.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 311.5 per serving
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Total Time 2 hours
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Reviews 4
Total Time 2 hours
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Calories 632 per serving
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- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
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BETE NOIRE CHOCOLATE CAKE RECIPE - FOOD.COM
The translation is literally “black beast” but idiomatically, means “nemesis”. This is from Lora Brody, Growing up on the Chocolate Diet, and she confesses that this took hundreds of tries to perfect. This is so easy and is the equivalent of the famous “Chocolate Decadence”. It can be eaten almost before cooling and can be kept for a week. It is incredibly intense and rich. Serve alone, with sauce or with glaze (Ganache), recipe included.
From food.com
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Calories 311.5 per serving
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Reviews 5.0
Total Time 1 hours
Calories 311.5 per serving
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BÊTE NOIRE | CHRISTOPHER KIMBALL’S MILK STREET
Bête noire is a flourless chocolate cake that gets its silky, ultrasmooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle...
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Total Time 1 hours 40 minutes
From 177milkstreet.com
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From m.cookeatshare.com
Reviews 1
Calories 4715 per serving
Reviews 1
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- 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 possibly wax paper on the bottom, covering it completely. Butter the paper. Chop both the chocolates into fine pcs and set them aside. Combine the water with 1 c. of the sugar in a heavy 1-1/2-qt saucepan. Bring to a rapid boil over high heat and immediately add in the chocolate pcs, stirring till they are completely melted. Then add in the butter, piece by piece, stirring to heat it completely. Place the Large eggs and the remaining 1/3 c. sugar in either the bowl of an electric mixer or possibly a regular mixing bowl. For a cake with a crunchy crust: beat the Large eggs and sugar in the electric mixer till they have tripled in volume. For a smooth top (better for frosting): mix the Large eggs and sugar only till the sugar dissolves. Add in the chocolate/butter mix to the Large eggs and mix to incorporate completely. Don't OVERBEAT!-This causes nasty air bubbles. Spoon and scrape the mix into the prepared pan. Set the pan or possibly sturdy jelly-roll pan. Set both in the oven and pour warm water into the larger pan. Bake for 25-30 min. Let cold in the pan for 10 min 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 possibly a white chocolate sauce. ****Chocolate Ganache 1 c. heavy cream 10 ounce bittersweet chocolate, cut into small pcs Scald the cream. Add in the chocolate off the heat, and stir very gently till smooth. Cold slightly and pour over cake. ****White Chocolate Sauce 1 c. heavy cream 9 ounce Tobler Narcisse, cut into small pcs 1/2 Drambuie Scald the cream, then off the heat, add in the chocolate. If lowfat milk solid don't dissolve, process for a few second in a food processor or possibly blender. Add in the Drambuie.
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Bête noire is a flourless chocolate cake that gets its silky, ultrasmooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking. We bring a uniquely complex flavor to our version by caramelizing sugar with black peppercorns before dissolving the caramel with orange juice and bourbon.
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From 177milkstreet.com
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LA BETE NOIR, THE BLACK BEAST | THE JOY OF MINDFUL COOKING
Dec 21, 2012 · In a medium bowl, using a fork, mix the ground almonds, flour, butter and brown sugar. Secure the sides of a 9 to 10 inch spring form pan. Using the back of a spoon, spread the crust mixture over the bottom of the pan; the crust does not need to be prebaked. Make the cake: Preheat oven to 350 F.
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From mindfulcooking.org
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LA BETE NOIRE FLOURLESS CHOCOLATE CAKE - VIDEO - THAT ...
May 23, 2021 · La Bete Noire is truly exquisite, smooth, creamy and perfect for any chocoholic. Decadent Chocolate Desserts are the ultimate way to end a dinner party, celebrate Valentine’s Day, or any special holiday! Serve a wedge of this la bete noire with a dollop of sweetened whipped cream, chocolate shavings, berries or all three. Bookmark or pin THIS ...
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From thatskinnychickcanbake.com
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Dec 21, 2012 · In a medium bowl, using a fork, mix the ground almonds, flour, butter and brown sugar. Secure the sides of a 9 to 10 inch spring form pan. Using the back of a spoon, spread the crust mixture over the bottom of the pan; the crust does not need to be prebaked. Make the cake: Preheat oven to 350 F.
From mindfulcooking.org
From mindfulcooking.org
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Aug 26, 2021 · La Bete Noire is truly exquisite, smooth, creamy and perfect for any chocoholic. Decadent Chocolate Desserts are the ultimate way to end a dinner party, celebrate Valentine’s Day, or any special holiday! Serve a wedge of this la bete noire with a dollop of sweetened whipped cream, chocolate shavings, berries or all three. Bookmark or pin THIS ...
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From thatskinnychickcanbake.com
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BÊTE NOIRE | CHRISTOPHER KIMBALL’S MILK STREET - MASTERCOOK
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LA BETE NOIRE - FLOURLESS CHOCOLATE TORTE - SIMPLY SO GOOD
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BÊTE NOIRE (FLOURLESS CHOCOLATE TORTE) | COOKING ALA MEL
Feb 16, 2014 · pinch of salt. Preheat the oven to 350ºF with the rack in the center of the oven. Trace the bottom of a 6-inch round cake pan on parchment paper. Butter the 6-inch round cake pan (not springform) and place the circle of parchment paper on the bottom, covering it completely. Butter the paper.
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BÊTE NOIRE | RECIPE | SHOWSTOPPER DESSERT, FLOURLESS ...
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CHOCOLATE BÊTE NOIRE | COOKSTR.COM
Grease and sugar an 8-inch springform pan or 8 muffin tins. Make the sugar syrup: Using a paring knife, cut down the center of the vanilla bean and scrape out the tiny black seeds into a heavy-bottomed saucepan. Add ½ cup water, the sugar, and the pod to the saucepan and bring to a rolling boil over medium-high heat.
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From cookstr.com
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