Happy Valentine’s Day! Or as I like to call it, almost my birthday, haha. Here’s a flourless chocolate torte I adapted from Epicurious; a decadent concoction called La Bete Noire (“The Black Beast”). Instead of topping the torte with a ganache I used whipping cream and cocoa powder.
This can be made a couple of days ahead of time; just keep it covered in the fridge.
WHAT YOU NEED:
- 1 c. water
- 3/4 c. sugar
- 9 Tbs (1 stick + 1 Tbs) unsalted butter, diced
- 18 oz bittersweet chocolate, chopped
- 6 eggs
- 2 c. whipping cream, whipped
- 1/2 c. confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 Tbs unsweetened cocoa
- 10-in diameter springform pan
- parchment paper
- heavy-duty foil
- large roasting pan
Preheat oven to 350°F. Butter springform pan. Line bottom of pan with a circle of parchment paper; butter parchment.
Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
In a small sauce pan, combine 1 c. water and 3/4 c. sugar. Bring to boil over med heat, stirring until sugar dissolves. Simmer 5 mins then remove from heat.
In a large saucepan, melt butter over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended.
Pour batter into prepared pan. Place cake pan in roasting pan then add hot water until water comdes halfway up sides of cake pan.
Bake cake 50 minutes, or until firm (center should no longer move when pan is gently shaken).
Remove from water bath; transfer to rack. Cool completely in pan.
Beat cream until slightly thickened. Gradually add sugar, vanilla and cocoa. Beat until stiff peaks form. Spread on top of cake.
Refrigerate cake in pan until serving. Run knife around pan sides to loosen cake then release sides. Slice and serve.