Saturday, April 3, 2010

Passover/Easter: Flourless Chocolate Torte II

This is a belated post, for which I apologize. Who knew that April was a busy month for those who work at accounting firms? Anyway, I have three or four flourless chocolate cake recipes that are taking up space in my dessert binders. (Yes, binders.) This, however, is the one I should have made last year. (a) It has a ganache glaze, (b) it's from Bon Appétit, (c) it has a French name :), and (d) it translates to "The Black Beast." Well, hello there.

You'll want to use bittersweet, not semisweet, chocolate because of the addition of a simple syrup. Semisweet + sugar = too sweet for this sophisticated dessert. This is not your typical fallen flourless chocolate cake; in fact, it's somewhat similar to the chocolate pavé, which would have also been suitable for Passover.

La Bête Noire
1 c. water
3/4 c. sugar
9 T. unsalted butter, diced
18 oz. bittersweet chocolate (approx. 3 c. bittersweet Ghirardelli chips for me)
6 eggs, fork beaten

Preheat oven to 350 degrees. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round (you can trace the bottom part that pops out); butter parchment as well. Wrap heavy-duty aluminum foil around outside of pan, bringing foil to top of rim (this is to protect the torte from the water so nothing seeps in).

Combine the water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Fill a large tea kettle with water and bring to a simmer. Meanwhile, melt the butter in a large saucepan over low heat. Add chocolate and whisk until smooth and glossy. Whisk the sugar syrup into the chocolate; cool slightly (to prevent scrambled eggs!). Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Place in the oven and add enough hot water from the tea kettle to the roasting pan to come halfway up the sides of the cake pan. (You might need to refill the tea kettle a few times depending on the size of your roasting pan. As long as the water is hot, you'll be fine.)

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to cooling rack. Cool completely in pan.

For the ganache:
1 c. heavy whipping cream
8 oz. bittersweet chocolate, chopped

Bring whipping cream to a simmer in a 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. (Can be assembled two days ahead. Cover and keep refrigerated.)

Run knife around pan to loosen cake; release sides. Cut cake into wedges and serve with lightly sweetened whipped cream.


1 comment:

WW said...

This looks amazing!

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