La Bete Noire - "The Black Beast"

This take on a flour-less chocolate cake definitely lives up to its translation: The Black Beast

**DISCLAIMER** While this cake is incredibly rich, chocolatey, and delicious, as an RD, I do not recommend consuming more than a tiny wedge. Note the nutrition facts are not included for a reason...

This cake is gluten-free and a great dessert choice for those with a gluten intolerance.

Ingredients:

Cake

1 cup water

3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced

18 ounces (2 1/4 cups) bittersweet (not unsweetened) or semisweet chocolate, chopped

6 large eggs

Ganache

1 cup heavy whipping cream

8 ounces (1 cup) bittersweet (not unsweetened) or semisweet chocolate, chopped

lightly sweetened whopped cream

Preparation

For cake:

Preheat oven to 350*F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment (I used cooking spray). 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 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 in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Whip cream and add 2 tablespoons of powdered sugar.
Run knife around pan sides to loosen cake; release sides.

Cut cake into wedges and serve with whipped cream
This cake is mouthwatering, rich, and delicious! It is best served cold and if you leave it out of the fridge for too long it can get mushy. It is so satisfying for chocolate lovers and is perfectly paired with cold, skim milk. This is a great dessert for entertaining or even as a weeknight indulgence, but may not be the best choice for those watching their waistline... check out those ingredients again! But then again, those ingredients are what make it taste so wonderful. Always remember: portion control!

ENJOY!!

Recipe courtesy of epicurious: September 2006