This truly is the ultimate chocolate torte. I have posted a different flourless chocolate cake, which is delicious, but this one is amaaaaazing. The creator of this perfect dessert is one Janet at Simply So Good and for the record the name of it is actually La Bete Noir (The Black Beast). The reason this recipe stands head and shoulders above all others that I’ve baked or tasted, is because of the wonderfully smooth texture. Don’t get me wrong, the taste is incredible too but that depends a lot on what type of chocolate you use. If you use generic chocolate chips in this recipe, it’s just not going to taste anywhere near as wonderful as using Belgium chocolate or some other fancy, dark chocolate. As long as you use high quality chocolate, you can’t go wrong. (I love the brick of Belgium chocolate at Trader Joe’s called “pound plus”.) So for that Christmas party coming up, try out this torte. It’s not hard to make at all and it will make your friends very happy! Another bonus is that it can be made a week or two ahead of time and frozen until you need it. Perfect for the busy days ahead. PS: I adorned this time with chocolate curls just for looks (tutorial at Pioneer Woman).
Flourless Chocolate Torte
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
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. (*As the torte cools, it will pull away from the edges of the pan, leaving space for the ganache to run down the sides and completely cover the cake.) Refrigerate cake in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with fresh whipped cream.
Makes 16 servings
Recipe Source: Simply So Good