I’ve been baking The Black Beast for nearly a decade. This sublime French flourless chocolate cake, also known as La Bete Noire, is dark, decadent and out of this world delicious.
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The Black Beast
This recipe for the Black Beast is making an unprecedented third appearance on this blog. It’s my absolute favorite flourless chocolate cake recipe.
Unlike the others (and, yes, I’ve shared a lot of flourless chocolate cakes), this one starts with a hot simple syrup which is incorporated into the melted butter and sugar before the eggs are added. La Bete Noire is truly exquisite, smooth, creamy and perfect for any chocoholic.
Decadent Chocolate Desserts are the ultimate way to end a dinner party, celebrate Valentine’s Day or any special holiday! Bookmark THIS one for your next, impossible to ignore, chocolate craving!
Special Occasion Dessert
The Sunday Supper Tastemakers are ushering in spring this weekend with our favorite springtime recipes. I served this at a bridal shower I helped host last month.
The bride to be wasn’t shy about sharing her life goals when she was in elementary school. Her dreams were to be a chocolate taste tester or the president of the United States. Turns out she’s neither, yet, but a talented, gracious young woman establishing her career as an attorney.
With her affection for chocolate in mind, I turned to my absolute favorite flourless chocolate cake or la bete noire for our brunch grand finale. This sublime dessert is the perfect way to end a holiday dinner, celebrate an impending marriage or just usher in a new season! If you love chocolate, file this Black Beast recipe away for your next special occasion. I guarantee you’ll hear swooning.
Used to Make This Recipe:
More Amazing Chocolate Desserts:
- French Silk Chocolate Cake from Beyond Frosting
- Chocolate Fudge Layer Cake from That Skinny Chick Can Bake
- Baileys Chocolate Mousse from Recipe Girl
- Chocolate Mayonnaise Cake from That Skinny Chick Can Bake
- Molten Chocolate Cake from Saving Room for Dessert
More Recipes to Welcome Spring from My Sunday Supper Friends:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- La Bete Noire by That Skinny Chick Can Bake
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
Other Chocolate Favorites:
La Bete Noire AKA The Black Beast
A dense, luscious flourless chocolate cake adapted from Bon Appetit.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16
- Cuisine: Dessert
- 1 cup water
- 3/4 cup sugar
- 9 tablespoons (1 stick plus 1 tablespoon) butter, diced
- 18 ounces semisweet chocolate, chopped
- 6 eggs
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Sweetened whipped cream, shaved chocolate and/or fresh berries
- Preheat oven to 350°F. Butter 10-inch springform pan. Line bottom of the pan with a 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 the 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 the center is just set about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
- Heat cream in microwave till hot. Remove and add chocolate. Whisk until smooth. Pour over top of cake while still in the pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
- Carefully run a knife around pan sides to loosen cake; release sides. Serve wedges with sweetened whipped cream and fresh berries or shaved chocolate.
- Calories: 389kcal
- Sugar: 35g
- Sodium: 35mg
- Fat: 27g
- Saturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 98mg
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Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.