On our first Valentine's Day together, Drew and I visited a restaurant in Austin that is known for its desserts. It was there that we shared the most amazing dessert we had ever had! It was a flourless chocolate torte, with a raspberry sauce drizzled on top of the torte (and in a fancy manner on the plate), along with sliced strawberries, which were delicately placed. It was at that moment that both me and Drew realized we had found our most favorite dessert in all the world! When we honeymooned in Switzerland, we found that there were some pretty amazing flourless chocolate tortes there as well!
|Me, in Switzerland, devouring my favorite dessert!|
The recipe is found here:
La Bete Noire
- Yield: Makes 16 servings (although you could probably get more servings than that out of this. It is pretty rich!)
- 1 cup water
- 3/4 cup sugar (I use coconut palm sugar)
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted organic butter, diced
- 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I use 18 ounces of these chocolate chips: Guittard (brand) extra dark chocolate baking chips, as the ingredients are pretty clean)
- 6 large eggs
- 1 cup heavy whipping cream (I recommend organic)
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I use 8 ounces of these chocolate chips: Guittard (brand) extra dark chocolate baking chips)
- Lightly sweetened whipped cream (we don't even use this--instead, we serve with fruit like raspberries or strawberries)
- 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.
- 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. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
- Run knife around pan sides to loosen cake; release sides.
Cut cake into wedges and serve with whipped cream