La Bete Noire

Name: La Bete Noire
Total time: 3 h 30 min
Yield: 12 servings
Ingredients: 1 cup water; ¾ cup sugar; 9 tablespoons unsalted butter; 18 ounces bittersweet chocolate; 6 large eggs; 1 cup heavy whipping cream; 8 ounces bittersweet chocolate; 1 serving whipped cream

A decadent French chocolate cake that's rich, dense and intensely chocolatey. This flourless chocolate torte features a smooth ganache topping and is served with whipped cream.

12 servings

3 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup water
•¾ cup sugar
•9 tablespoons unsalted butter
•18 ounces bittersweet chocolate
•6 large eggs
•1 cup heavy whipping cream
•8 ounces bittersweet chocolate
•1 serving whipped cream

Cooking Instructions

1.
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. 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.
15 min
2.
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.
20 min
3.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
50 min
4.
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. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
120 min
5.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
5 min

Cooking Instructions

Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. 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.

15 min

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.

20 min

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

50 min

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. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

120 min

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

5 min