Ingredientes para La Bete Noire Chocolate Flourless Cake
- 1/2 cup water
- 1 cup granulated sugar
- Unsalted Butter
- Bittersweet Chocolate
- 6 large eggs
- Heavy Cream
- Lightly Sweetened Whipped Cream
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Como fazer La Bete Noire Chocolate Flourless Cake
- **Prepare the Pan:** Preheat oven to 350°F (175°C). Butter a 10-inch springform pan. Line the bottom with a parchment paper round and butter the parchment.
- **Create a Water Bath:** Wrap the outside of the springform pan with three layers of heavy-duty foil, extending the foil to the top of the pan's rim. This creates a secure water bath.
- **Make the Sugar Syrup:** In a small saucepan, combine 1/2 cup water and 1 cup granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Simmer for 5 minutes, then remove from heat and set aside to cool slightly.
- **Melt the Chocolate:** In a large heatproof bowl set over a pan of simmering water (double boiler), melt 12 ounces of high-quality bittersweet chocolate and 1/2 cup (1 stick) unsalted butter. Whisk until completely smooth and glossy.
- **Combine Ingredients:** Gradually whisk the cooled sugar syrup into the melted chocolate mixture. Let cool slightly.
- **Incorporate Eggs:** Add 6 large eggs one at a time, whisking vigorously after each addition until fully incorporated into the chocolate mixture. Be sure to whisk well to prevent curdling.
- **Bake the Cake:** Pour the batter into the prepared springform pan. Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- **Water Bath Baking:** Bake for 50-60 minutes, or until the center of the cake is set (it should show no movement when the pan is gently shaken).
- **Cooling Process:** Remove the cake from the water bath and transfer to a wire rack to cool completely in the pan.
- **Prepare the Ganache:** While the cake cools, prepare the ganache. In a small saucepan, bring 1 cup heavy cream to a simmer over medium heat. Remove from heat and pour over 6 ounces of finely chopped bittersweet chocolate. Whisk until smooth and glossy.
- **Glazing the Cake:** Once the cake is completely cool, carefully pour the ganache over the top. Gently shake the pan to distribute the ganache evenly.
- **Chill and Serve:** Refrigerate the cake in the pan until the ganache is set, at least 2 hours, or preferably overnight.
- **Release and Slice:** To serve, run a thin knife around the sides of the pan to loosen the cake. Carefully remove the sides of the springform pan. Cut into wedges and serve with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
37g
Fat
40g
Carbs
3g
