La Bete Noire - The Black Beast Recipe

How to make it

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• For Cake:
• Preheat oven to 350°F.
• Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment.
• Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
• Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
• Melt butter in large saucepan 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 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.
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• For Ganache:
• Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and 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.
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• **Can be made 2 days ahead. Cover and keep refrigerated.
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• Run knife around pan sides to loosen cake; release sides.
• Cut cake into wedges and serve with whipped cream.