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Bete Noire (Chocolate Decadence)
Recipe By: Ishtar
Categories: Desserts
1/2 cup water
1 1/3 cup splenda
8 ounces unsweetened chocolate -- chopped
4 ounces semisweet chocolate -- coarsely chopped
1 cup unsalted butter -- room temp, cut into pieces
5 extra large eggs -- room temp
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 with 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. By my calculations
the carb count is between 11-12 per slice. Try some pureed strawberries or
raspberries and a little whipped cream with it.
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 baking pan that the cake pan can sit inside of.
Enough hot (not boiling) water to make a water bath in the larger pan.
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 1/2 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 1/2 " 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.
6486 Calories; 374g Fat (76.8% calories from fat); 90g Protein;
164g Carbohydrate; 43g Dietary Fiber; 1746mg Cholesterol; 426mg Sodium. |
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