Ingredients: |
Ingredients: 8 ounces unsweetened chocolate
4 ounces semi or bittersweet chocolate
1/2 cup water
1 1/3 cups sugar
2 sticks unsalted butter at room temperature, cut into small pieces
5 extra-large eggs at room temperature
Chocolate Ganache
1 cup heavy cream
10 ounces bittersweer chocolate, cut into small pieces
White Chocolate Sauce
1 cup heavy cream
9 ounces Tobler Narcisse, cut into small pieces
1/2 cup Drambuie, optional
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Directions: |
Directions:Use ingredients that are listed in the Bete Noire recipe and follow that recipe's directions for preparing the pan and preheating oven. (350 degrees Butter 9-inch cake pan and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.)
Place the chocolates in the bowl of the food processor and process until the chocolate is in tiny pieces. Place ALL the sugar and the water into a small saucepan and bring it to a rolling boil. Cut butter into pieces. Crack the eggs into a measuring cup or a small ball with a spout. With the processor on, add the boiling sugar syrup to the chocolate, then add the butter piece by piece. Finally, add the eggs. Process on until mixture is very smooth. Pour the batter into the prepared pan and bake according the the recipe. (25-30 minutes. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate on the bottom and the cake is on the top. Serve with either a chocolate ganache glaze or a white chocolate sauce (recipes below).
Chocolate: Scald the cream. Add the chocolate of the hear, and stir very gently until smooth. Cool slightly and pour over the cake.
White Chocolate Sauce: Scald the cream, then off the heat, add the chocolate. If milk solids do not dissolve, process for a few seconds in a food processor or blender. Add the Drambuie. |
This recipe for Black Beast - Bete Noire is from