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Old 06-17-2005, 07:48 PM   #1  
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Question Bette Noir SF chocolate cake recipe

I had a computer crash and cannot find my SB recipe for Bette Noir. Does anyone have it?
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Old 06-17-2005, 08:11 PM   #2  
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FOUND IT!

Flourless Chocolate Cake
Bete Noire
(Chocolate Decadence)
DO NOT be disheartened about the length of the instructions. THIS IS EASY. Read through the instructions all the way to make sure you know what you are going to have to do. Prep the pan, and turn the cake out exactly as written and it will work perfectly.

The following is the real recipe for a classic French flourless chocolate cake. It is amazingly easy, and almost foolproof. Make sure to use unsalted butter and extra large eggs. The only change to make it Atkins friendly is replacing the sugar for Splenda. Also watch the note later about the batter breaking when making it Atkins Friendly. The cake makes 12 good sized portions and is very, very, rich & filling. I guestimated the Carbs at well below 10.

You will need:

A single 9 round layer cake pan
Circle of wax or parchment paper to fit the bottom of the pan
A large roasting or backing pan that the cake pan can sit inside of
Enough hot (not boiling) water to make a water bath in the larger panas a water bath for the


Ingredients

Cup Water
1 1/3 cup sugar (REPLACE WITH EQUAL AMOUNT OF SPLENDA)
8 oz. Unsweetened chocolate chopped
4 oz. Semisweet chocolate coarsely chopped
1 cup UNSALTED butter at room temperature cut into pieces
5 EXTRA LARGE eggs at room temperature


Position a rack in the middle of an oven and preheat the oven to 350 degrees. Butter a 9 layer cake pan. Line the bottom with a circle of parchment or wax paper cut to fit precisely butter the paper as well. Place the pan inside a backing pan large enough so the sides of the two pans do not touch.

Place the water and 1 cup of the sugar (Splenda) in a 1 quart saucepan. Bring to a rolling boil stirring until the sugar/splenda dissolves completely. Turn off the heat, add both chocolates and stir until completely melted (may have to put it back over the heat for a bit when using splenda). Add the butter, piece by piece stirring until melted and thoroughly incorporated (cut the butter into many small pieces, 12-15 and add a couple at a time. Works better. Again, may have to add a little heat using splenda).

Place the eggs and the remaining 1/3 cup sugar/splenda in a bowl. Using a whisk or electric mixer set on medium speed, beat until slightly thickened, just a few minutes. Using a rubber spatula fold the chocolate mixture into the egg mixture until well combined

NOTE: When making this with splenda, the batter at this point has a tendency to break. That means the melted butter starts to separate out and you see these oily blobs appearing around the edge of the bowl and across the surface. Use the beaters to mix them back together and get it into the oven as quickly as possible You may want to prep the eggs first. It is easier to add the chocolate as soon as you get it melted, and the warmer the batter is, the less chance there is of its breaking.

Pour and scrape batter into the prepared cake pan and smooth the top. Put the cake pan into the larger pan and place in the oven. Pour hot water into the outer pan until it comes about up the sides of the cake pan.

Bake until the cake looks dry but is not firm, 30 minutes. Remove the cake pan from the oven (be careful not to scald yourself with the hot water or get any on the cake). Immediately cover the top of the cake with a sheet of plastic wrap. Invert onto a flat plate. Remove the pan and the parchment/wax paper. Put your serving plate on the bottom of the cake, flip it over and remove the top plate and the plastic wrap. Let cool to room temperature.
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