Best 4 La Bete Noire Recipes
Welcome to the world of culinary exploration, where we seek to uncover the mysteries of "la bete noire" - a dish that has intrigued and tantalized taste buds for generations. While its name may conjure images of the unknown, fear not, for we embark on a journey to demystify this enigmatic delicacy. Delve into the rich history of "la bete noire," tracing its origins and the culinary traditions that have shaped its essence. Discover the secrets behind its captivating flavors and aromas, and unlock the techniques that elevate this dish to gastronomic heights. Whether you are a seasoned chef or a novice cook, this article will guide you through the culinary labyrinth, empowering you to create an unforgettable "la bete noire" experience in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
LA BETE NOIRE
Provided by Jason Aronen
Categories Chocolate Dairy Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- For cake:
- Preheat oven to 350°F. Butter 10-inch-diameter springform 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 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.
LA BETE NOIRE CHOCOLATE FLOURLESS CAKE
This cake is very rich! The consistency is very similar to cheesecake. So yummy! From Bon Appetit Magazine.
Provided by Quest4ZBest
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For Cake:.
- Preheat oven to 350°F Butter 10 inch springform 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 water and sugar in saucepan. Bring to boil over medium hear, 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 two 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.
Nutrition Facts : Calories 171.7, Fat 13.8, SaturatedFat 8.1, Cholesterol 107.3, Sodium 33.7, Carbohydrate 9.9, Sugar 9.4, Protein 2.7
LORA BRODY'S BETE NOIRE (A SPECIAL CHOCOLATE CAKE)
Provided by Craig Claiborne And Pierre Franey
Categories brunch, dessert
Time 2h
Yield Six to eight servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Butter a nine-inch cake pan and place a neat circle of parchment or wax paper on the bottom, covering it completely. If wax paper is used, butter it. If parchment is used, it is not necessary to butter it.
- Chop both the chocolates into fine pieces and set aside.
- Combine the water with one cup of the sugar in a heavy two-quart saucepan. A large copper saucepan is ideal for this. Bring to the boil over high heat and cook about four minutes or to a temperature of 220 degrees.
- Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are melted and smooth. The mixture may ''sieze'' but that is all right; it will blend when the butter is added. Immediately start adding the butter, stirring gently until all of it is used.
- Place the eggs and remaining sugar in the bowl of an electric mixer. Start beating on high speed and continue until they are quite thick and pale yellow, and tripled in volume. This may take about 15 minutes. It may be useful to place a dishcloth over the mixer and bowl to prevent splattering.
- Start mixing the egg and sugar mixture on slow speed. Add the chocolate mixture, stirring only until it is fully incorporated. Do not overbeat. This would cause air bubbles to form.
- Spoon and scrape the mixture into the prepared cake pan. Set the pan in a slightly larger pan and pour boiling water around it. Do not allow the sides of the pans to touch.
- Place in the oven and bake 25 minutes. Insert the sharp point of a knife into the center of the cake; if it comes out clean, the cake is done. If it does not come out clean, continue cooking for up to 10 minutes. Do not cook longer than a total of 35 minutes.
- Let cool (see note) in the pan for 10 minutes. Run a sharp knife around the edge of the cake and unmold onto a cookie sheet. Invert a serving plate over the cake and turn it right side up onto the serving plate.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 45 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 27 grams, Sodium 62 milligrams, Sugar 41 grams, TransFat 1 gram
BETE NOIRE CHOCOLATE CAKE
The translation is literally "black beast" but idiomatically, means "nemesis". This is from Lora Brody, Growing up on the Chocolate Diet, and she confesses that this took hundreds of tries to perfect. This is so easy and is the equivalent of the famous "Chocolate Decadence". It can be eaten almost before cooling and can be kept for a week. It is incredibly intense and rich. Serve alone, with sauce or with glaze (Ganache), recipe included.
Provided by WildLightning
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees with the rack in the center of the oven.
- Butter a 9" cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.
- Chop both the chocolates into fine pieces and set them aside.
- Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. Bring to a rapid boil over high heat and cook about 2 minutes.
- Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are completely melted. Then add the butter, piece by piece, stirring to melt it completely.
- Place the eggs and the remaining 1/3 cup sugar in either the bowl of an electric mixer or a regular mixing bowl. For a cake with a crunchy crust: beat the eggs and sugar in the electric mixer until they have tripled in volume. For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves.
- Add the chocolate/butter mixture to the eggs and mix to incorporate completely. DO NOT OVERBEAT! - this causes nasty air bubbles.
- Spoon and scrape the mixture into the prepared pan.
- Set the pan into a slightly larger pan or a sturdy jelly-roll pan.
- Set both in the oven and pour hot water into the larger pan.
- Bake for 25-30 minutes.
- Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. (Ed. Note: I cook longer as I don't trust the consistency. It's very "soft").
- Ganache:.
- Scald the cream.
- Add the chocolate off the heat, and stir very gently until smooth.
- Cool slightly and pour over cake.
Nutrition Facts : Calories 311.5, Fat 26, SaturatedFat 15.8, Cholesterol 117, Sodium 32.6, Carbohydrate 21.4, Fiber 2.4, Sugar 16.9, Protein 4.2
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh vegetables, fruits, herbs, and spices will make a big difference in your dishes.
- Don't Overcook: One of the most common mistakes home cooks make is overcooking their food. This can result in dry, tough, and flavorless dishes. Be careful to follow the cooking times in the recipes and use a meat thermometer to ensure that meat is cooked to the proper temperature.
- Season to Taste: Don't be afraid to season your food to taste. This means adding salt, pepper, and other spices until the dish reaches the desired flavor. Start with a small amount and add more as needed.
- Use Good Quality Olive Oil: Olive oil is a staple in many French dishes. Make sure to use a good quality extra virgin olive oil for the best flavor.
- Don't Crowd the Pan: When cooking meat or vegetables in a pan, don't overcrowd the pan. This will prevent the food from cooking evenly and will result in steamed food rather than seared or roasted food.
- Use a Variety of Cooking Techniques: Don't be afraid to experiment with different cooking techniques. French cuisine is known for its variety of cooking methods, including sautéing, roasting, braising, and baking. Try different techniques to see what you like best.
Conclusion:
French cuisine is a delicious and sophisticated cuisine that can be enjoyed by people of all ages. With its focus on fresh ingredients, simple cooking techniques, and elegant presentation, French food is sure to impress your guests. Whether you're a novice cook or a seasoned pro, there's a French dish out there for everyone. So next time you're looking for a new culinary adventure, give French cuisine a try. You won't be disappointed.
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