Bete Noire Chocolate Cake Recipe

Ingredients for Bete Noire Chocolate Cake

• Unsweetened Chocolate
• Sweet Unsalted Butter
• Bittersweet Chocolate
• 1 cup water
• 4 large eggs
• 1 1/3 cups granulated sugar
• Heavy Cream

How to Make Bete Noire Chocolate Cake

1. Preheat oven to 350°F (175°C). Center oven rack.
2. Grease and flour a 9-inch round cake pan. Line the bottom with a circle of parchment paper, ensuring it extends slightly up the sides. Grease the parchment paper.
3. Finely chop 8 ounces of bittersweet chocolate and set aside.
4. In a heavy 1 1/2-quart saucepan, combine 1 cup of water and 1 cup of the granulated sugar.
5. Bring to a rapid boil over high heat and cook for 2 minutes.
6. Remove from heat and immediately add the chopped chocolate. Stir until completely melted and smooth.
7. Add the butter, one piece at a time, stirring until fully melted and incorporated.
8. In a large bowl, whisk together 4 large eggs and the remaining 1/3 cup of granulated sugar.
9. For a crunchy crust: Beat the eggs and sugar with an electric mixer until the mixture has tripled in volume (about 5-7 minutes). For a smooth top: Mix only until the sugar is dissolved.
10. Gently fold the chocolate mixture into the egg mixture until fully combined. Do not overmix.
11. Pour batter into the prepared pan and spread evenly.
12. Place the cake pan in a slightly larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan.
13. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
14. Let cool in the pan for 10 minutes. Run a sharp knife around the edges to loosen.
15. Cover with plastic wrap and let cool completely.
16. Inversion: Carefully invert the cake onto a wire rack or serving plate.
17. Ganache: Scald the heavy cream in a small saucepan. Remove from heat and add the chopped semisweet chocolate.
18. Stir gently until smooth and glossy. Let cool slightly before pouring over the cooled cake.