La Bete Noire - Flourless Chocolate cake
Do you like chocolate? I love chocolate, well I would say that I am actually addicted to chocolate. As a little girl I preferred milk chocolate to dark chocolate, but today it's vice versa.
When I saw this cake I knew immediately that I would bake it. It's a really delicious cake, so soft, so tasty and full of chocolatey taste.
Adapted from Simply So Good
For the cake
- 1 cup water
- 1/2 cup brown sugar
- 120g (4oz) butter
- 500g (18oz) dark chocolate
- 6 large eggs
Ganache
- 1 cup heavy whipping cream
- 225g (8oz) dark chocolate
Preheat the oven to 180C/350F.
Butter a springform pan. And put parchment on the bottom of pan.
Butter the parchment.
Wrap 5 layers of aluminium foil around the pan. Do it carefully, as we need to put the pan into the water then and we don't want water to get to the cake.
Add 1 cup water and sugar into a small saucepan. Bring it to boil over medium heat, stir until sugar dissolves and then remove from the heat.
Melt butter in another saucepan (rather a large one), add chopped chocolate and simmer until smooth. Be careful the heat would be rather low, otherwise chocolate will overheat and you probably won't be able to salvage it.
Pour the sugar syrup into the chocolate mixture. Add eggs and stir with a balloon whisk until it's all combined well. Pour the batter into the prepared pan. Place the pan in large roasting pan. Add hot water to come up to half sides of the cake pan.
Bake about 50 minutes. Then carefully remove from water bath. Put it on the rack. Cool completely in the pan.
Prepare ganache. Heat the whipping cream in a small saucepan, then remove it from the heat and add chopped chocolate, whisk with a balloon whisk until smooth. Pour over the cake which is still in the pan. Refrigerate cake in the pan until ganache is set, at least 2 hours, but the best it is when you refrigerate the cake overnight.
When I saw this cake I knew immediately that I would bake it. It's a really delicious cake, so soft, so tasty and full of chocolatey taste.
Adapted from Simply So Good
For the cake
- 1 cup water
- 1/2 cup brown sugar
- 120g (4oz) butter
- 500g (18oz) dark chocolate
- 6 large eggs
Ganache
- 1 cup heavy whipping cream
- 225g (8oz) dark chocolate
Preheat the oven to 180C/350F.
Butter a springform pan. And put parchment on the bottom of pan.
Butter the parchment.
Wrap 5 layers of aluminium foil around the pan. Do it carefully, as we need to put the pan into the water then and we don't want water to get to the cake.
Add 1 cup water and sugar into a small saucepan. Bring it to boil over medium heat, stir until sugar dissolves and then remove from the heat.
Melt butter in another saucepan (rather a large one), add chopped chocolate and simmer until smooth. Be careful the heat would be rather low, otherwise chocolate will overheat and you probably won't be able to salvage it.
Pour the sugar syrup into the chocolate mixture. Add eggs and stir with a balloon whisk until it's all combined well. Pour the batter into the prepared pan. Place the pan in large roasting pan. Add hot water to come up to half sides of the cake pan.
Bake about 50 minutes. Then carefully remove from water bath. Put it on the rack. Cool completely in the pan.
Prepare ganache. Heat the whipping cream in a small saucepan, then remove it from the heat and add chopped chocolate, whisk with a balloon whisk until smooth. Pour over the cake which is still in the pan. Refrigerate cake in the pan until ganache is set, at least 2 hours, but the best it is when you refrigerate the cake overnight.
