This is the ultimate chocolate cake. It is probably the most chocolate thing besides chocolate itself 😀 The name is French and it means “Black Beast”. The advantage of this cake is that it’s completely flourless. The disadvantage is… oh, wait, there is none 🙂
If you are a chocolate lover, you must try it. It’s very rich, but your tastebuds will appreciate every single bite.
- Preparation time: 30 min
- Baking time: 50 min (+ chill)
Here’s what you need:
For the cake:
- 450g dark chocolate
- 110g butter
- 5 eggs
- 1 cup of water (200ml)
- 3/4 cup of sugar
For chocolate ganache:
- 200g chocolate
- 200ml whipping cream
Before you start baking:
- The result depends on the chocolate you use. I recommend chocolate with about 70% of cocoa, and the better quality, the better cake. You can use dark chocolate also for that ganache, but I like to use sweeter one (about 40%-50% of cocoa).
- This cake is baked in water bath. That means putting the cake form in another baking dish with water.
- First prepare the cake form. Line the bottom of the form with baking paper and butter the paper and the sides of the form. Now get some aluminium foil and wrap it around outside the form, in several layers. The purpose of this is to avoid water getting to the cake.
- Preheat oven to 180°C.
- In a small saucepan, combine a cup of water and sugar – this will create sugar syrup. Bring to boil and slowly simmer for about 5 minutes. Remove from heat.
- Cut chocolate and butter into pieces and place them into a bowl. Put the bowl over another saucepan with water – the bottom of the bowl shouldn’t touch the water! Heat it up, slowly. The chocolate-butter mixture will start melting. Stir it occasionally until it’s smooth.
- Whisk the sugar syrup into the chocolate mixture.
- Let the mixture cool down a bit and then gradually add eggs, one after another, until they are fully incorporated in the batter.
- Pour the mixture into the cake form, place the form in another baking dish and fill the dish with water, halfway up the cake form.
- Bake about 50 minutes. The cake is ready when the centre no longer moves when you shake the baking pan.
- Transfer the cake to a cooling rack. Be very careful removing the cake from the boiling water!
- When the cake cools down completely, it’s time for chocolate ganache. Pour the cream into a sauce pan and bring almost to boil – then remove from the heat and add chocolate pieces. Mix until smooth. You can pour it over the cake while it’s still in the form, I decided to take the cake out to have it also on the sides 🙂
- The ganache needs to set in the fridge, that should take about 2 hours. You can also leave it overnight, if you manage not to eat it straight 🙂
The cake is absolutely amazing with a bit of whipped cream and fresh fruit. Also, it should be stored in the fridge but served at room temperature.