While I am hard at work finishing up my photography eBook my friend Liz, of That Skinny Chick Can Bake, has offered to lend a hand. She has baked a beautiful, decadent, chocoholic’s dream come true. Just look at it! Lizzy’s photos are so beautiful, they not only make my mouth water but also have me wishing for a slice to accompany my work. This Bête Noire or “beautiful beast” is the perfect way of getting the weekend started. Take it away Liz!
When Nancy invited me to guest post, I jumped at the chance. And she was sweet enough to allow me to share one of my older posts…but I knew I had to update the photos. Those of you who are already fans of Nancy’s blog know what an amazing photographer she is…and I was hoping to get a few new shots worthy of her gorgeous blog. If this is your first time visiting, make sure to check Nancy’s informative series on food photography…she is an artist with a superb eye for beauty. You will come back again and again.
My youngest son, Nick, was coming home from college after nearly a of month living and eating in the dorms. I knew I’d need to greet him with the most decadent chocolate dessert I could create. I went back to my early days of blogging to this insanely rich and scrumptious flourless chocolate cake. La Bête Noire literally translates to the black beast. There is nothing beastly about this dessert…heavenly is more like it. Silky and smooth, the texture is sublime…
I always use semi-sweet chocolate for this recipe, but feel free to substitute bitter-sweet for a dark chocolate experience. And with 26 ounces of chocolate in this recipe, you can be certain it’s chocolate Nirvana! And it’s really a very simple dessert…5 ingredients and a 10 inch springform pan are all you need. A dollop of sweetened whip cream and a few of your favorite ripe berries create a lovely garnish. You’ll definitely want to treat your favorite chocoholics to this exquisite dessert. Thanks so much, Nancy, for having me on your lovely blog today!
La Bête Noire…adapted from Bon Appetit
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) butter, cut into pieces
18 ounces semisweet chocolate, chopped
6 large eggs
1 cup heavy whipping cream
8 ounces semisweet chocolate, chopped
Lightly sweetened whipped cream (I always add a dash of vanilla along with a 1/4-1/2 cup
powdered sugar per cup of cream), optional
Raspberries to garnish, optional
Preheat oven to 350. Butter 10 inch springform pan. Line bottom of pan with parchment round, then butter parchment. Wrap 3 layers of heavy duty foil around the outside of the pan, bringing it up to the top of the rim.
Combine 1 cup of water and sugar in a small saucepan and bring to boil. Stir till sugar dissolves, then simmer 5 minutes. Remove from heat.
Gently melt the 9 tablespoons of butter and the 18 ounces of chopped chocolate in microwave. Whisk till smooth. Whisk sugar syrup into chocolate, and cool slightly. Add eggs to chocolate mixture and whisk till well blended. Pour batter into prepared pan. Place cake pan in a large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer jiggles when pan is gently tapped, about 50 minutes. Remove from water bath and place on cooling rack. Cool completely in pan.
Place whipping cream in microwave safe bowl, and microwave till hot. Remove and add the 8 ounces of chopped chocolate. Whisk until smooth. Pour over top of cake still in pan. Gently tilt pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set at least 2 hours.
Cake can be made 2 days ahead. Cover and keep refrigerated.
To serve, run knife around pan sides then release sides. Cut cake into wedges and serve with sweetened whipped cream and luscious red raspberries or the fruit garnish of your choice.
Thank you so much Liz for sharing this dreamy cake with us, and for lending a hand. Have a great weekend everyone!
All images and recipe are the sole property of Liz Berg and That Skinny Chick Can Bake!!!. Please do not use images nor publish without prior written consent. ~Thank you