La Bete Noir

This delicious, flourless chocolate cake was discovered at a Relief Society function, as so many great recipes are!


1 cup water
¾ cup sugar
9 Tablespoons unsalted butter
18 oz. good semi-sweet chocolate
6 large eggs


1 cup heavy cream
8 oz. semi-sweet chocolate

Preheat oven to 350 degrees F. Butter a 9- or 10-inch diameter springform pan. Line bottom of pan with parchment paper cut round to fit. Butter the parchment paper. Wrap three layers of heavy duty aluminum foil around the outside of the pan, bringing foil to top of rim.

Combine water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar is dissolved. 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 mixture. Cool slightly. Add eggs to chocolate mixture and whisk until well-blended. Pour batter into prepared pan. Place cake pan in large roasting pan and add enough water to roasting pan to come half way up the side of the cake pan.

Bake cake until center no longer moves when pan is gently shaken—about 50 minutes. Remove from water pan. Transfer cake pan to cooling rack. Cool completely in pan.

Bring heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over cake (still in pan). Gently shaketo evenly distribute ganache over top of cake. Refrigerate for at least 2 hours to set ganache. Cover and refrigerate until served. Cut into wedges to serve. To get a clean cut, rinse large knife under hot water after each cut. Peppermint Whipped Cream or Raspberry Sauce are great toppings as well!

Yield: 16 servings

Source: Sister Gassman (submitted by Pamela Peterson)

Published in: on May 11, 2010 at 8:54 pm  Leave a Comment  
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