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LA BÊTE NOIRE RECIPE | BON APPÉTIT



La Bête Noire Recipe | Bon Appétit image

La Bête Noire Recipe

Provided by Jason Aronen

Yield 16 Servings

Number Of Ingredients 8

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
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream

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 CHOCOLATE FLOURLESS CAKE RECIPE - BAKING ...

This cake is very rich! The consistency is very similar to cheesecake. So yummy! From Bon Appetit Magazine.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 16 serving(s)

Number Of Ingredients 8

1 cup water
3/4 cup sugar
9 tablespoons unsalted butter, diced
18 ounces bittersweet chocolate or 18 ounces semisweet chocolate, chopped
6 large eggs
1 cup heavy cream
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
lightly sweetened whipped cream

Steps:

  • For Cake:.
  • Preheat oven to 350°F Butter 10 inch 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 water and sugar in saucepan. Bring to boil over medium hear, 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 two 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.

Nutrition Facts : Calories 171.7, FatContent 13.8, SaturatedFatContent 8.1, CholesterolContent 107.3, SodiumContent 33.7, CarbohydrateContent 9.9, FiberContent 0, SugarContent 9.4, ProteinContent 2.7

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