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...
Provided by 177MILKSTREET.COM
Total Time 1 hours 40 minutes
Yield 12 Servings
Number Of Ingredients 10
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.
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LA BETE NOIRE RECIPE | EPICURIOUS
This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast."
From epicurious.com
Reviews 3.9
From epicurious.com
Reviews 3.9
- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
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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
- Let cool (see note) in the pan for 10 minutes. Run a sharp knife around the edge of the cake and unmold onto a cookie sheet. Invert a serving plate over the cake and turn it right side up onto the serving plate.
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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
- Cool slightly and pour over cake.
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From food.com
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From food.com
Reviews 5.0
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Calories 171.7 per serving
- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
See details
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
- Cool slightly and pour over cake.
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LA BETE NOIRE RECIPE | EPICURIOUS.COM
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From acanadianfoodie.com
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From thatskinnychickcanbake.com
From thatskinnychickcanbake.com
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Aug 26, 2021 · Combine 1 cup of water and sugar in a small saucepan and bring to boil over medium heat. Stir till sugar dissolves, then simmer 5 minutes. Remove from heat. Gently melt the 9 tablespoons of butter and the 18 ounces of chocolate in the microwave.
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