{"id":1978,"date":"2012-08-25T00:13:46","date_gmt":"2012-08-25T00:13:46","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1978"},"modified":"2017-09-06T23:42:47","modified_gmt":"2017-09-06T23:42:47","slug":"bete-noire-a-flourless-chocolate-cake","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1978","title":{"rendered":"BETE NOIRE – a flourless chocolate cake"},"content":{"rendered":"

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This recipe for BETE NOIRE (the black beast)\u00a0 was the signature dessert at our restaurant ROXY’S BISTRO in Regina, Saskatchewan.\u00a0\u00a0 One of our regular customers was so besotted with this dessert she resorted to a devious maneuver to obtain the recipe.\u00a0 We needed a waiter for the holidays and she suggested her son who had just finished university.\u00a0 I noticed him leafing through the binder that contained out dessert recipes.\u00a0 To no avail.\u00a0 Bete Noire was one of the recipes kept in our little black chef book.\u00a0 And that book was safely in the pocket of my chef’s jacket.\u00a0\u00a0 Leafing through files of restaurant recipes I found our sous -chef Jeff’s copy –\u00a0 beautifully hand written.\u00a0 Thirty years later I am sharing this exquisitely rich recipe with you.<\/p>\n

INGREDIENTS\u00a0 – serve 10<\/strong><\/p>\n

1\/2 cup water<\/p>\n

1 1\/3 cups sugar<\/p>\n

12 ounces best quality semi sweet chocolate cut into small chunks.\u00a0 A serrated knife works well here. \u00a0 I suggest Callabaut.\u00a0 Do not use Bakers Brand.<\/p>\n

1\/2 pound (8 oz.) unsalted butter – cut into small pieces<\/p>\n

5 large eggs<\/p>\n

Now the magic begins:<\/p>\n

Preheat oven to 350\u00b0F.\u00a0 Check your oven temperature with an oven thermometer.\u00a0 It is important you do not over-bake this cake.<\/p>\n

Butter a 9-inch cake pan and line the bottom with parchment paper.\u00a0 Butter the paper.<\/p>\n

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In a heavy saucepan combine water with one cup of sugar.\u00a0 Bring mixture to a rapid boil and cook for two minutes.<\/p>\n

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Remove the pan from the heat and immediately add the chopped chocolate.\u00a0 Stir until chocolate is completely melted.<\/p>\n

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Add butter one small piece at a time.\u00a0 Stir after each addition making sure each piece is completely incorporated before adding more.\u00a0 The mixture will thicken and it should take about ten minutes to incorporate all the butter.\u00a0 Be patient.<\/p>\n

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In the large bowl of your stand mixer whisk the eggs and the remaining 1\/3 cup of sugar until thick and foamy (about 5-7 minutes). \u00a0 Ignore the dark spots.\u00a0 (The small dark spots in this photograph are bits of melted chocolate.\u00a0 I started to add the chocolate and realized I hadn’t taken this photograph.)\u00a0 Oops.<\/p>\n

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With the whisks on add the chocolate\/batter mixture to the eggs, slowly until combined.\u00a0 DO NOT OVER<\/strong> MIX!<\/p>\n

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Pour batter into the prepared cake pan.\u00a0 Set pan in a slightly larger pan.<\/p>\n

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Set the pans on the centre rack of the oven.\u00a0 Pour in enough HOT water so that it comes part way up the side of the cake pan.\u00a0 Be careful not\u00a0 to get any water on your cake batter.<\/p>\n

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Bake at 350\u00b0F for EXACTLY 45 minutes.\u00a0 DO NOT OVER BAKE. If the cake is slightly soft in the centre that is exactly right.\u00a0 The cake firms up as it cools.\u00a0 Take the cake pan out of the water.<\/p>\n

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Set the cake on a rack to cool.\u00a0 Do not remove until completely cool.\u00a0 Run a knife around the edge of the pan to loosen then turn out onto a plate covered with plastic wrap.\u00a0 This allows you to remove the slices more easily.\u00a0 The cake cuts easily if you refrigerate it for an hour or so.\u00a0 Use a knife dipped in hot water and wiped clean after each slice.<\/p>\n

Using a fine sieve dust the cake with a little icing sugar and serve with fresh fruit.\u00a0 We served this dessert at\u00a0 ROXY’S BISTRO<\/strong>\u00a0 in a pool of creme anglais flavored with Frangelico\u00a0 and a garnish of\u00a0 raspberry coulis.\u00a0 Divine decadence<\/p>\n

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BETE NOIRE – a flourless chocolate cake <\/span><\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Recipe Type: dessert<\/span><\/div>\n
Author: MRS. BUTTERFINGERS<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Cook time: 45 mins<\/span><\/div>\n
Total time: 1 hour 15 mins<\/span><\/div>\n
Serves: 10<\/span><\/div>\n
An extremely rich chocolate cake made without flour.<\/span><\/div>\n
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Ingredients<\/div>\n
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  • 1\/2 cup water<\/li>\n
  • 1 1\/3 cup sugar<\/li>\n
  • 12 oz. semi sweet Callabaut chocolate<\/li>\n
  • 1\/2 pound (8 ounces) unsalted butter<\/li>\n
  • 5 large eggs<\/li>\n<\/ul>\n<\/div>\n
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    Instructions<\/div>\n
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    1. Preheat oven to 350degrees F.<\/li>\n
    2. Butter a 9 inch cake pan lined with wax paper and butter the paper.<\/li>\n
    3. In a heavy saucepan combine water with l cup sugar.<\/li>\n
    4. Bring mixture to rapid boil and cook for 2 minutes.<\/li>\n
    5. Remove pan from heat and immediately add chopped chocolate.<\/li>\n
    6. Stir until chocolate is completely melted.<\/li>\n
    7. Add butter one piece at a time.<\/li>\n
    8. Stir after each addition before adding more butter.<\/li>\n
    9. Make sure each piece of butter is completely incorporated.<\/li>\n
    10. In stand mixture bowl whisk the eggs and the remaining 1\/3 cup of sugar about 5-7 minutes.<\/li>\n
    11. Add the chocolate\/butter mixture slowly until combined.<\/li>\n
    12. DO NOT OVER MIX.<\/li>\n
    13. Pour batter into prepared cake pan and set in a slightly larger pan.<\/li>\n
    14. Set both pans on the centre rack of the oven.<\/li>\n
    15. Pour enough hot water in so that it comes part way up the side of the cake pan.<\/li>\n
    16. Bake at 350 degrees F. EXACTLY 45 minutes. DO NOT OVER BAKE<\/li>\n
    17. Take cake pan out of water and place on cooling rack.<\/li>\n
    18. Cool cake in pan.<\/li>\n
    19. Run knife around edge of pan to loosen then turn out onto plate covered with plastic wrap.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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      2.2.8<\/div>\n<\/div>\n

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