La Bete Noire Chocolate Flourless Cake

READY IN: 3hrs 30mins
Recipe by Quest4ZBest

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

Top Review by abbeyms8155

Made this for my son's b-day party. Dead-easy and YES, it would hold it's own against a flourless cake from any fine restaurant or bakery that I have ever had. Halved the recipe, added about 1/8 tsp instant espresso, put in an 8" springform inside a 9" x 13" baking dish, put in 325° oven for approx 40 mins & otherwise baked as instructed- turned out perfectly! Found about 1 1/2 cups frozen raspberries in freezer- pulsed up in food pricessor with about 1 tsp of Chambord, organic powdered sugar to taste (prob about 3/4 tsp) & enough warm water to achieve a thick coulis, strained & served drizzled over cake w/ slightly sweetened fresh organic whipped cream. The tartness of the coulis is a wonderful compliment to the cake, enhances flavor & balances richness well. BTW- used all semisweet chocolate for cake & 50/50 semisweet/ bittersweet for ganache. Make this for the chocolate lover in your life- they'll LOVE it!

Ingredients Nutrition

Directions

  1. For Cake:.
  2. 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.
  3. 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.
  4. 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.
  5. For Ganache:.
  6. 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.
  7. Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated.
  8. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

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