La Bête Noire: An Elegant, Decadent & Unforgettable Chocolate Dessert

La Bête NoireJust one bite of this amazingly fudgy, impossibly creamy, positively addicting cake is proof positive of the healing power of chocolate.” 
Bon Appetit magazine, September 2006

On this Christmas Eve, I have a quick post for you that is all chocolate.  My bookshelf holds a well-used issue of a Bon Appetit magazine; the cover shot features a piece of the most decadent, rich and fudgy flourless chocolate cake that is aptly named La Bête Noire, which translates to “The Black Beast”.  I have served it many times for special occasions and it never disappoints.  This year it was the perfect finale for a Christmas dinner feast with friends.  The bottom layer of the cake consists of a flourless chocolate cake and to make it even more luxurious, a layer of ganache (cream and chocolate) is spread over the top. Whether it’s for Christmas, New Year’s Eve, a Birthday or Dinner party, La Bête Noire is one of my favorite elegant desserts.  Someday when I find a 5” springform pan I may reduce the recipe by half, but for now I always make the full recipe of 16 slices of chocolate heaven.

The recipe may seem daunting, but it’s fairly simple to make as you can see below.  It’s not included in this post but you can easily view and print the recipe here. To get started, you’ll need to prepare the springform pan for a bain marie, or water bath.  Three pieces of foil are wrapped around the sides, which help protect the batter from the water and provide insulation during cooking.Foil-wrap the springform pan_Text

For the batter, I melt the butter first and then stir in the chocolate for easier melting.  I used 12 ounces (about 2 cups) of 60% cacao chocolate chips and 6 ounces (about 1 cup) of semi-sweet chips.Cake Batter_ Melted Butter & Chocolate

Simple syrup is whisked in and then some eggs – the batter is done and ready to be poured into the pan.Finished Batter

A classic cooking method, the recipe uses a bain marie, or water bath, to cook the delicate cake.  Now you can see why so much foil is needed around the springform pan.
Place the springform pan in the bottom of a large roasting pan, pour the batter into the springform pan and then pour hot water into the roasting pan, enough so it reaches halfway up the side of the cake pan.  Bake for 50 minutes.Cake Batter in Bain Marie

After cooking, the foil is removed from the sides and the cake cools completely.Bottom Layer_Cooling

The decadent finish: a layer of Ganache is spread over the top.  Cover with plastic wrap and refrigerate for about 2 hours or overnight.

Pour Ganache over Cake

Serve with fresh whipped cream (if you have on hand, use a fresh vanilla bean for more flavor!) and savor every bite.

Merry Christmas and Happy Holidays!  I hope your celebrations are filled with chocolate, love, peace, joy and happy times.

Eat well and share the love!Logo Foodie for Two

Snow in DecemberWe’re excited that snow is in the forecast this Christmas Eve, plus we’re expecting a White Christmas tomorrow!  And thankfully, after being without heat for the last five days, our heater is being replaced this afternoon – sweet.

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2 responses to “La Bête Noire: An Elegant, Decadent & Unforgettable Chocolate Dessert

  1. This chocolate cake is right up my alley…maybe for Ron’s birthday! I agree with Holly that showing how to set up the springform pan is helpful. Keep them coming ;-) One of these times we will share that snowy Christmas with you!

  2. Beautiful write up for the La Bête Noire recipe Melissa. Your photos showing how to set up the springform pan are super helpful. We will give this a try during the holiday break. The snowy picture is just lovely. More! More!

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