We made a cinnamon whipped cream that complemented it perfectly. But if you DO, then this is for you!!! Then add the butter, piece by piece, stirring to melt it completely. Great recipe! Remove from water bath; transfer to rack. Not bad, but a little too "one note" as a previous reviewer has said. I used about 1 1/2 teaspoons of this spicy powder into the ganache, and it was the perfect compliment, in my opinion, because I love chili and chocolate together. Alex enjoys this best straight out the fridge, cold. Pour batter into prepared pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Thank you for this awesome recipe!. ), yet it is also delicious as is. Baked for exactly 50 mins, and when I took it out, it moved slightly, but I left it in the water bath and it cooked perfectly. Don't tell anyone, but this is one of the easiest, most decadent recipes I have ever had the pleasure of making...and eating! I made this for a French friend of mine who was homesick while she was. Whenever I'm looking to impress, this is a go-to without hesitation! I made it with semi sweet chocolate in the cake and bittersweet chocolate for the ganache. It is a delicious and often-requested part of our dessert repertoire. Add the chocolate/butter mixture to the eggs and mix to incorporate completely. Used 60% chocolate, 10-inch springform, and it turned out perfectly. This is a cake that is extremely easy to make and a huge crowd pleaser. I used a good quality semi-sweet chocolate for the cake and 1/2 and 1/2 of bittersweet and semi-sweet for the ganache, (I think its imperative to spend a little extra for the good stuff in a cake like this) I ended up only making 1/2 of the recipe for the ganache and it worked out great. I put about 2/3 of the ganache on the top. Served with berries and whipped cream with a little vanilla extract and orange extract. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. I decorated it with fresh whipped cream, fresh raspberries and a raspberry Coulis. Note: I cook longer as I don’t trust the consistency. Well let me tell you, this recipe makes to look like a gourmet pastry chef! Whisk sugar … Bring to boil over medium heat, stirring until sugar dissolves. Made this for a birthday party for a group of us "grain free" ladies. Butter 10-inch-diameter springform pan. Oh my good God was this amazing! Made this for Christmas dessert for the gluten intolerant. It's so rich and decadent. Yum! A Perfect Flourless Chocolate Cake La Bête Noire (The Black Beast) is truly a dangerous beast as once it is made, you will find yourself mysteriously in front of it at the strangest times of the day, slicing off “just a sliver” to have “just one more taste” of the … Added chili and cardamom to the ganache! I suppose you might do the same with ginger, maybe, if you're feeling adventurous. loved it! Remove from heat. Remove from heat. Super party dessert! Little slices are necessary with this rich, chocolatey beast of a cake (bête noire = the black beast, which is so deserving of a name for this cake). I used 72% chocolate and it is perfect. Amazing!!! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I��ve made this numerous times. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. — this causes nasty air bubbles. Turned out perfectly! This recipe is perfect "as-is." A little too dense for my taste. I made this for her birthday and she told me I nailed it!!! Set both in the oven and pour hot water into the larger pan. What a fantastic recipe. Perfect perfect perfect. I first ate it at Wilde Roast in Minneapolis, Minnesota and mine is never quite as perfect as theirs but with this recipe it's about as close as I could possibly get, now living 2200 miles away! DO AHEAD: Run knife around pan sides to loosen cake; release sides. (Ed. Place the eggs and the remaining 1/3 cup sugar in either the bowl of an electric mixer or a regular mixing bowl. Absolutely delicious. Best when made ahead and sits in fridge overnight!!!!! I used Ghiradelli Semi Sweet chocolate. I had the perfect amount of ganache, according to the original recipe, to pool nice a layer on each torte, though it did not quite reach the edges, but was still pleasing to the eye and the mouth. Mine had the consistency of a torte or truffle. I paired it with berries and fresh whipped cream. Total Carbohydrate Unfortunately I have been unable to find it. As others have said, this is VERY rich. Melt butter in large saucepan over low heat. I have been making this for birthdays and special occasions since 2007! The recipe is perfect as is and I will make it again without changing a thing. I would absolutely make this again it was so delicious! I did add my own touch, and crushed up some orange Thai chilis I grew this summer, and had dried. Spoon and scrape the mixture into the prepared pan. Refrigerate cake in pan until ganache is set, about 2 hours. The translation is literally “black beast” but idiomatically, means “nemesis”. Add the chocolate off the heat, and stir very gently until smooth. Butter a 9” cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. We bring a uniquely complex flavor to our version by caramelizing sugar with black peppercorns before dissolving the caramel with orange juice and bourbon. Bête noire is a flourless chocolate cake that gets its silky, ultra smooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking.