Black Beast Cake

Do you want a dessert that really knows how to impress? Then look no further. Years ago I received Winners Cookbook, put out by the Indianapolis Junior League. The title says it all. It is filled with the best from the best, including this decadent and velvety rich, flourless cake.

 To serve, I made a smear of raspberry jam, then drizzled chocolate sauce. Fresh Raspberries gave it a freshness then at the last minute I added whipped cream to cut the sweet.

To serve, I made a smear of raspberry jam, then drizzled chocolate sauce. Fresh Raspberries gave it a freshness then at the last minute I added whipped cream to cut the sweet.

Gâteau Bête Noire (Black Beast Cake)

From Winners Cookbook

 Preheat oven to 350°.

 Butter a 9” round cakepan. Cut a circle from wax paper and place in bottom of pan. Butter the paper.

Combine in a saucepan over med-high heat:

½ C water 

1 C sugar

 Boil for 4 minutes until it reaches 220°.

 While sugar mixture is cooking, beat in a mixer on high until tripled in volume:

5 eggs, at room temperature

1/3 C sugar

 

Remove sugar mixture from heat and add:

8 oz unsweetened baking chocolate, chopped

4 oz semi-sweet baking chocolate,chopped 

 Mix until smooth then add:

2 sticks unsalted butter, softened and cut into small pieces

 

With the mixer on low speed, gradually add chocolate mixture to egg mixture until incorporated. 

Pour into prepared pan. Place that pan inside a larger one. Pour very hot water to a depth of ¾” into larger pan. Bake at 350° for 25 minutes, until knife comes out clean. Do not bake longer than 35 minutes.

Cool in pan for 10 minutes. Invert onto a cake plate.

 

Garnish with raspberry jam, fresh raspberries, hot fudge, and whipped cream (or anything that sounds good to you). The fruit and cream help to cut the richness of the cake. Serves 12.

FYI: In case you think this would make an awesome layer cake, sad to say, it won’t. The texture won’t allow it. But this cake is so rich, a tiny slice will do it for most people.