Chocolate Passion
Chocolate Passion
Art Print

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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


La Bête Noire



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"Forget love - I'd rather fall in chocolate."

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Melted Chocolate Running from a Whisk
Melted Chocolate Running
from a Whisk
Photographic Print

Zogbaum, Armin
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Chef Keegan Gerhard










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The Word Lust, Chocolate-coated
The Word Lust, Chocolate-Coated
Photographic Print

Stiepel, Kai
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La Belle Cuisine


"All I really need is love, but a little chocolate
now and then doesn't hurt!"

~ Lucy Van Pelt, in 'Peanuts'
by Charles M. Schulz


La Bête Noire
Bon Appetit September 2006
Recipe by Jason Aronen
Executive Chef, Wilde Roast Cafe,
Minneapolis MN

Bon Appetit - One Year Subscription

“This phenomenal take on a classic flourless chocolate
cake lives up to its translation, ‘The Black Beast.’ "

16 servings

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

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

To serve:
Lightly sweetened whipped cream

For cake: Preheat oven to 350 degrees F. Butter 10-inch-diameter spring-
form 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.
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 pre-
pared 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.

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

Featured Archive Recipes:
Chocolate Decadence Cake with Raspberry
Coulis (Chef Keegan)

Chocolate Fudge Sheba with Crème Anglaise
(Commander's Palace)

Chocolate Marquise with Variations
Divine Madness
Flourless Chocolate Cake (Elizabeth David)
Molten Chocolate Cake (Chocolatier)
Molten Chocolate (Thomas Keller)
New Orleans Jolt Cake

Index - Chocolate Recipe Archives
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(formerly Ganache Chocolates)


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