Friday, June 20, 2008

Le Bete Noire

I am back from my vacation. It was actually a birthday celebration for me. We've put both together and although it rained every day we still enjoyed every moment of it. So, since it is the occasion I thought a nice birthday cake recipe would be in order:)

This flourless chocolate cake is a chocolate lovers dream. It is very very rich, so a little goes a long way. It's from Bon Appetit and there's really nothing you can change with this recipe.

Make sure that you don't skip the step with the foil around the pan. If it isn't used properly the water of the bath gets into the cake, so be careful with it.

Use half bittersweet and semisweet chocolate if you can, it comes out better. And use the best quality you can use since this is really the only ingredient that is in the recipe and will make a big difference on taste.

This cake keeps well in the fridge for about 4-5 days, so don't worry if you have leftovers. Make sure you bring it to room temperature before serving.

The ganache can be used on all sorts of desserts that you like, such as brownies, cheesecake or even ice cream. Use semi-sweet chocolate for the ganache.

The whipped cream is a must, and if you add some fresh strawberries next to it, mamma mia!!!!



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

For cake:
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.

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 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.

Makes 16 servings.

1 comment:

Justine said...

my god that looks amazing!

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