Bête Noire (Flourless Chocolate Cake)
Bête Noire is a flourless chocolate cake built on little more than chocolate, butter, eggs and sugar syrup. The recipe pairs bittersweet with a larger share of unsweetened chocolate, so the sugar comes from the syrup and you control the sweetness. Baking it in a bain-marie keeps the heat gentle and the texture dense and smooth rather than dry. With no flour to dilute it, the chocolate flavor stays front and center.
Instructions
Put the water and sugar in a small pan and heat them together, stirring, until the sugar has fully dissolved and the syrup is clear.
Melt the butter in a large saucepan over low heat. Add the finely chopped bittersweet and unsweetened chocolate and whisk until the mixture is smooth.
Whisk the sugar syrup into the chocolate mixture, then let it cool slightly so it will not scramble the eggs.
Add the beaten eggs and whisk until the batter is well blended and uniform in color.
Grease a 9-inch (23 cm) springform pan and line it with parchment. Pour in the batter.
Set the pan in a bain-marie and bake in a 350°F (180°C) oven for 25 to 30 minutes.
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