LimeCake

Aptly coined “The Black Beast”, this cake more than lives up to its translation. It’s incredulous that something that requires so few ingredients and such easy preparation could be so insanely delectable.

I figured I couldn’t go wrong with a cake that has been positively reviewed by so many. Hence, it was without trepidation that I chose to make the ‘beast’ over the weekend for my aunt’s birthday. It seemed fitting since she and the rest of us are chocolate fiends.

To date, this is undoubtedly the richest chocolate cake I have ever made and is not to be trifled with. The texture is like pure chocolate ganache and a thin sliver was really all anyone could handle. Even the richest cheesecake would pale in comparison.

Funny thing is, everyone’s utterance on their first bite was, oh my gawwwwwd, which led me to believe it was a little too heavy for their palates. Alas, their plates licked clean said everything my little baker-heart wanted to hear, or see.

La Bete Noire (Bon Appétit Sep 2006)

Cake

1 cup water
3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced

18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache

1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Lightly sweetened whipped cream, to serve

For cake:
Preheat oven to 350°F (180°C). Butter 10-inch-diameter springform pan (I used a 9-inch). 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.

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.

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.

For 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.

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

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

You might also like

Nutella Cake

Warm Zucchini Ribbon Salad with Mozzarella and Pine Nuts

Fried Mozzarella