La Bete Noire~

This iSi Gourmet Whip is a super easy
way to prepare whipped cream in a matter of
seconds…

I’ve made TONS of flourless chocolate cakes…and they’re all wonderful (just ask the Mr.). But this one tops them all…exceptionally smooth and silky…it just melts in your mouth.

It was time for our book club summer gathering, and I needed one of those “wow” desserts. This one definitely fit the bill. Garnished with a cloud of freshly whipped cream and gorgeous ripe red raspberries, it’s a show stopper! This dessert is truly phenomenal…trust me…

La Bete Noire…adapted from Bon Appetit

1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon)butter, diced
18 ounces semisweet chocolate, chopped
6 large eggs

Ganache:

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)

Preheat oven to 350°F. Butter 10 inch springform pan. Line bottom of pan with parchment round; 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 over medium heat. Stir till sugar dissolves, then simmer 5 minutes. Remove from heat.

Gently melt the 9 tablespoons of butter and the 18 ounces of 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 moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:

Heat whipping cream in microwave till hot. Remove and add chocolate. Whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.

Cake can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with sweetened whipped cream and luscious red raspberries or the fruit garnish of your choice.

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