La Bete Noire Chocolate Flourless Cake Recipe

Name: La Bete Noire Chocolate Flourless Cake
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: Serves 1 or more
Ingredients: 1/2 cup water; 1 cup granulated sugar; Unsalted Butter; Bittersweet Chocolate; 6 large eggs; Heavy Cream; Lightly Sweetened Whipped Cream

Indulge in the ultimate chocolate experience with our La Bete Noire Flourless Chocolate Cake! This intensely rich and decadent cake boasts a texture similar to a luxurious cheesecake, promising a truly unforgettable taste sensation. Inspired by Bon Appetit magazine, this recipe is perfect for special occasions or simply treating yourself to something truly special. Get ready for a chocolate lover's dream come true!

Prep Time 30 mins

Cook Time 210 mins

Calories 171.7 kcal

Protein 5g

Rating 4.5 (11 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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).