La Bete Noire Chocolate Flourless Cake
Indulge in pure decadence with La Bête Noire, a luxurious chocolate flourless cake that's as elegant as its French name suggests. This rich, velvety dessert is made with bittersweet chocolate and gently baked in a water bath to achieve its signature silky texture. Topped with a glossy ganache, it’s a chocolate lover’s dream come true. Free of flour, this naturally gluten-free cake is perfect for special occasions or when you simply crave an indulgent treat. Serve it with a dollop of whipped cream or a handful of fresh berries for a stunning and sophisticated finish. With its simple ingredients and show-stopping presentation, this flourless chocolate cake is bound to impress every guest at your table.
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Ingredients
- 300 grams Bittersweet chocolate (60-70% cocoa solids), chopped
- 170 grams Unsalted butter, cubed
- 200 grams Granulated sugar
- 120 milliliters Water
- 6 Large eggs, room temperature
- 240 milliliters Heavy cream
- 170 grams Bittersweet chocolate (60-70% cocoa solids), finely chopped (for ganache)
Directions
Step 1
Preheat your oven to 160°C (325°F). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper. Wrap the outside of the pan in two layers of aluminum foil to prevent water from seeping in during the water bath.
Step 2
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Remove from heat and set aside.
Step 3
In a heatproof bowl, combine the chopped bittersweet chocolate and cubed butter. Place the bowl over a pot of simmering water (double boiler method) and stir gently until the mixture is completely melted and smooth. Remove from heat.
Step 4
Gradually whisk the sugar-water mixture into the melted chocolate until fully combined.
Step 5
Allow the mixture to cool slightly (about 5 minutes), then whisk in the eggs one at a time. Ensure each egg is fully incorporated before adding the next. The batter will become glossy and velvety.
Step 6
Pour the batter into the prepared springform pan. Place the pan into a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Step 7
Bake in the preheated oven for about 50 minutes, or until the edges are set but the center still jiggles slightly. Remove the cake from the water bath and cool completely in the pan on a wire rack.
Step 8
Once the cake has cooled, prepare the ganache topping. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove from heat and pour over the finely chopped chocolate in a heatproof bowl.
Step 9
Let the mixture sit for 2-3 minutes, then stir gently until the chocolate is fully melted and the ganache is smooth and shiny.
Step 10
Pour the ganache over the cooled cake, spreading evenly to the edges. Allow the ganache to set at room temperature or refrigerate briefly.
Step 11
Once the ganache is set, release the springform pan and carefully transfer the cake to a serving plate. Slice and serve with optional whipped cream or fresh berries if desired.
Nutrition Facts
| Serving size | (1501.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5553.0 |
| Total Fat 403.4g | 0% |
| Saturated Fat 235.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1727.1mg | 0% |
| Sodium 620.8mg | 0% |
| Total Carbohydrate 429.1g | 0% |
| Dietary Fiber 44.9g | 0% |
| Total Sugars 358.1g | |
| Protein 65.6g | 0% |
| Vitamin D 323.8IU | 0% |
| Calcium 446.2mg | 0% |
| Iron 59.1mg | 0% |
| Potassium 2629.9mg | 0% |
Source of Calories