La bête noire means the black beast in French, the badass chocolate flourless cake by which all are held, and my LFG version is made sugar free and extra dark.
My LFG black beast is a deep, dark flourless chocolate cake reserved for the most special occasions. When you need to bring out the big guns for birthdays and significant holidays, this cake is the one. As if the dense dark chocolate cake isn't enough, we add another layer of dark chocolate ganache on top to confirm that, yeah, this cake is the bomb. Then we plate each slice with a pomegranate berry swoosh for the WOW.
I make my black beast cake with three kinds of dark chocolate, 6 eggs and zero sugars or flours. The LFG black beast could easily be the best thing you ever put in your mouth. And if you're a chocolate lover like me, one bite and it's like dying and going to chocolate heaven.
A little French bakery in my neighborhood, Tulie, makes a great la bête noire. It's always been my go-to dessert when I really need to impress but don't have time to bake. But since changing my diet, the sugar content in the bakery version is too much. So I set out the recreate the cake without the sugar, and deeper, darker chocolate flavor. This cake is ridiculously easy to make and really is a show stopper. Read on for the full recipe.
The Recipe
LFG Black Beast Chocolate Flourless Cake
1 C Water
1/3 C Lakanto Classic Monk Fruit Sweetener
1 t Pure Stevia Extract Powder (not the baking stevia)
1 Stick plus 1 T Grassfed Butter (9 T total)
4 oz. Unsweetened Organic Baking Chocolate
1 C Dark Organic Chocolate Chips (70% Cacao or higher)
1/3 C Organic Raw Cacao
6 Eggs
Ganache
1 C Heavy Grassfed Cream
1 C Dark Organic Chocolate Chips (70% Cacao or higher)
Pomegranate Berry Sauce
1/4 C Fresh Strawberries
1/4 C Frozen Raspberries
2 -3 T 100% Pomegranate Juice
Instructions:
Step 1: Prepare for Baking
Preheat oven to 350 degrees. Line the bottom of a round 8 inch spring form with parchment, and butter the sides of the spring form. Now, mold three sheets of foil to the outside bottom of the spring form and up the sides, stopping at the rim. A spring form is not 100% waterproof, and we're going to bake the cake in a water bath, so we need to keep the water out. Finally, fill a roasting pan with 4 cups water. Set the prepared spring form and roasting pan aside.
Step 2: Combine Ingredients
In a medium saucepan, bring water, monk fruit and stevia sweeteners to a boil, stirring until dissolved. Turn down heat and simmer for five minutes. Remove from heat and set aside. Next, in a large saucepan, melt butter and add baking chocolate and chocolate chips. Whisk until chocolate is completely melted, and the mixture is smooth and creamy. Whisk in raw cacao and monk fruit syrup until very smooth. Remove from heat and and let cool 5 minutes. In a medium bowl, beat 6 eggs. Beat in about 2 tablespoons of the chocolate mixture. Then slowly add the eggs to the warm chocolate mixture.
Step 3: Bake the Cake
Pour the LFG Black Beast batter into the prepared spring form. Set the form in the middle of the water filled roasting pan. Bake for 45 minutes or until center is set. When set, remove from oven and let cake stand for one hour. Leave the cake in the spring form for step 4.
Step 4: Top with Ganache
In a small saucepan, bring the cream to just boiling and remove from heat. Add chocolate chips and whisk until completely melted, and the mixture is smooth and creamy. Pour into the center of the cake. Pick up the spring form and tilt it in a circular motion until the ganache reaches the edges. Let the ganache cool and set for at least one hour before serving.
Step 4: Make the Pomegranate Berry Sauce
In a blender, add all ingredients and blend on high until smooth. Pour into a glass through screen strainer so there are no seeds in the sauce.
To serve, spoon about 1 tablespoon of the pomegranate berry sauce onto a dessert plate. Take the back of the spoon and create a swoosh on the plate. Then cut a small wedge (this is a rich cake) and place on the plate next to the swoosh. Place a berry on top of the cake.
Pairs great with a glass of big red wine or port.
See you in Chocolate Heaven!
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