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The black what?! Did you say beast? Yes, that's exactly what I said - it's actually the literal French translation of la Béte Noire. If you are a chocolate lover, you will totally understand why this dessert has such a crazy name; its dark, deep, intense, rich, silky and well, just beastly delicious!
I'm thinking of renaming this extraordinary dessert to The Little Black Dress - that doesn't sound quite as exotic, does it? how about in French; are you ready? la petite Robe Noire, oooooh! I like that much better! What do you think?
Seriously, this is one of the most amazing, yet most versatile desserts in my collection. Just like the proverbial little black dress, this dessert can be served in as many ways as your imagination can digress. I served it, this time, with Chocolate Velvet Sauce, a dollop of whipped cream, some tiny candy canes and a few holly leaves for a beautiful seasonal holiday dessert, but it can go a myriad of other ways; on top of a pool of Ridiculous Easy Salted Caramel Sauce or , alongside a scoop of Vanilla Bean Yogurt drizzled with Dulce de leche Sauce and sprinkled with Maple & Sea Salt Pecans. I've served it with fresh strawberries or raspberries, but any fresh seasonal fruit and a bit of whipped cream or créme fraiche would certainly be fabulous!
The preparation is quite simple, no mixer required, although you do need a springform pan. The only part of the prep that is out of the ordinary is the water bath used to bake the tart. A water bath is simply a large pan filled with hot water. The springform pan is wrapped with heavy-duty foil (to keep the water out) and placed in the water bath to bake. This allows the tart to bake very slowly, gently and evenly, keeping it moist and tender. A ganache is made while the tart is baking. Ganache may sound like a fancy word, but it's just cream and chocolate - that's it! The ganache is poured over the tart after it's baked and then cooled to form a deep dark smooth fudge topping, the pièce de résistance of this fine dessert!
La Béte Noire is an amazing special occasion dessert but there are just a few other things you need to know - expect groans of delight from this literal melt-in-your-mouth delight....... oh and you might even catch one of your guests picking up the plate and licking it clean when they think no one's looking - it's THAT good! Just don't say I didn't warn you! Enjoy!
- 1 cup water
- ¾ cup sugar
- 9 tablespoons 1 stick plus 1 tablespoon unsalted butter, diced
- 18 ounces bittersweet not unsweetened or semisweet chocolate, chopped (I used good quality chocolate chips)
- 6 large eggs
- For the ganache:
- 1 cup heavy whipping cream
- 8 ounces bittersweet not unsweetened or semisweet chocolate, chopped (I used good quality chocolate chips)
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Preheat oven to 350°F. Spray a 10-inch-diameter springform pan with baking 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.
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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.
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Bake cake until center no longer moves when pan is gently shaken, about 45-50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
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For the 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. Can be made ahead up to 2 days. Cover and keep refrigerated.
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Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream and/or your choice of toppings.
Kim Bee says
This is a smashing dish. Love the candy canes. Great pics and presentation.
Manju says
Oh...that's looks so yumm.....can almost taste the chocolate.....
Gorgeous clicks!
Regards,
Manju
http://manjuseatingdelights.blogspot.com
Sook says
Ooh I think it's too pretty to be called a beast! ha ha I would love a slice of this.
Kim - Liv Life says
I think this is well... OMG gushworthy!!!! Oh, how I wish I had a piece here right now... totally my kind of dessert. Nicely done! And those photos are gorgeous once again (Thanks to Mr. CSF??")
The Café Sucré Farine says
I think that would work just fine- just grease your pan well before lining w/ parchment.
The Blonde Duck says
That would be worth all the spin classes it took to work off!
Anna @ Food Fitness Frolicking says
Oh my goodness this looks so delicious and so simple too! Who knew so few ingredients could make such a decadent dessert? 🙂 Thanks for sharing this..I can't wait to try it!
Anonymous says
This looks delicious! would it be possible to make it without a springform pan? using parchment paper to line it instead?
Claire @ Claire K Creations says
Oh wow. I'm going to make this for Christmas dinner. There are only 10 of us but I think 3 desserts are ok for Christmas celebration. Yum!
due bionde in cucina says
Hello, the chocolate tart looks lovely.
I have to try your indian bread and the apple soup too.
See you later.
Sabina
Eri says
I like the black beast cause It feels like something like that is awaking inside of me! Looks so delicious, I love your presentation!
Have a nice weekend!
Susan says
Licking the screen comes to mind! This cake looks like a chocolate dream. A perfectly elegant dessert just in time for the holidays!
Have a great weekend!
Carol @ There's Always Thyme to Cook says
Call it anything, it looks amazing, rich and chocolaty, I'd definitely call it perfection 🙂
Vicki V @ blestnest.blogspot.com says
Beautiful and decadent as usual! Is this similar to a flourless cake?
Sandra says
My guests would'nt have the chance to lick the plate clean. I woild give everyone a forkful and I would stash the rest!
The Mom Chef says
Ok, so you know me and the chocolate thing. In the name of honesty I can't gushing on about how I want to dive into this.
But, I can say that it looks amazing. The tart itself is absolutely breathtakingly rich without even taking a bite. And your presentation is fantastic.
Since 'bette' can also be used as a slang for 'fool,' I opt for la petite robe noire as well.
Cathy at Wives with Knives says
Oh my! When my sweet tooth acts up and I crave chocolate this looks like the perfect recipe to satisfy both. And it is so pretty on the plate. I have been wanting to try your Salted Caramel Sauce as well. This sounds like the perfect ending to a light holiday meal.
Jay says
omg...makes me droooooool...feel like grabbing thro my screen..:P
Tasty Appetite
Kavi says
Hello! I'm Kavi from India. I love browsing through food blogs & in a day, I visit around 40-50 blogs. And VERY few of them really make my mouth go "HAAAW"! Just thought you would like to know how I felt. 🙂 Not only are the pictures so-good-that-I-could-eat-my-computer-screen, but the recipe is also freakishly simple! Thanks for this!
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Your fan from India,
Kavi (Edible Entertainment)
Would love it if you could participate in my ongoing events:
Jingle All The Way &
Microwave Easy Cooking
Tanya - Three Square Meals says
Oh my! Absolutely decadent!
renee @ Singing With Birds says
You are such a busy bee creating the most bee-utiful food for your posts. I so appreciate the time and talent you share here. It's a treat to buzz by!
Katherine Martinelli says
Oh wow, this looks downright sinful. I think I've just found the cake I will be making for my husband's birthday this year! Thanks!
Ginny says
Oh, this looks just divine!! I tried to click on the recipe for the salted caramel sauce, but it was not clickable, too bad, it looked really good. Caramel together with salt is very good, we just got some milk chocolate covered caramels sprinkled with sea salt. And I love chocolate dipped potato chips!
Anonymous says
wouldn't click for me either
Chris Scheuer says
I'm hoping it's fixed as it just worked for me. If not, here is the link:
mia xara says
Beautiful pictures of a very moist and tasty chocolate cake!Although I'm not very fond of chocolate, I have serious cravings for this one!!
Hovkonditorn says
I love this already, la petite Robe Noire! Delicious and your pictures are lovely!
Anonymous says
divine this is a amazing dish