Tag Archives: chocolate cake

Bête Noire

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A dessert to die for. Bête Noire is a flourless chocolate cake that gets its silky, ultrasmooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking. This version brings a uniquely complex flavor by caramelizing sugar with black peppercorns before dissolving the caramel with orange juice and bourbon.

A combination of bittersweet and semi-sweet chocolate yields a rounder, richer finish than just one type of chocolate, while Angostura bitters lends a spiciness and depth that balances the sweetness of the dessert.

Milk Street did away with the classic ganache coating and opted to use quickly candied orange zest for a garnish that adds contrasting color and texture. Though the cake requires at least 4 hours of chilling to fully set, it’s best served at room temperature, so don’t forget to remove the cake from the refrigerator at least two hours before serving. For neat slices, dip the knife in hot water, then wipe it dry before each cut.

Don’t use a whisk to combine the ingredients for the batter; a large silicone spatula is better. A whisk incorporates air, which leads to bubbles rising to the surface during baking and marring the smooth, shiny surface. Also, don’t forget to run a knife around the edges of the cake the moment it comes out of the oven; loosening the edges from the sides of the pan prevents the cake from cracking as it cools. Finally, don’t cover the cake before refrigerating, as a cover may trap condensation that can drip onto the cake.

Bête Noire

  • Servings: 10-12
  • Difficulty: moderate
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Ingredients

  • 8 Tbsp. (1 stick) salted butter, cut into 16 pieces, plus more for the pan
  • 12 oz. bittersweet chocolate, finely chopped
  • 4 oz. semi-sweet chocolate, finely chopped
  • 1 large navel orange
  • ¾ cup + ⅓ cup white sugar
  • ½ cup bourbon
  • 3 Tbsp. black peppercorns
  • 2 Tbsp. Angostura bitters
  • 6 large eggs, beaten
  • Whole-milk Greek yogurt, to serve

Directions

  1. Heat the oven to 275°F with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with kitchen parchment, then butter the parchment. Set a wire rack in a rimmed baking sheet. In a large bowl, combine the bittersweet and semi-sweet chocolates and the butter; set a fine mesh strainer across the bowl, then set aside.
  2. Using a vegetable peeler, remove just the outer zest of the orange, not the white pith just beneath, in long strips; set the strips aside. Halve the orange and juice into a liquid measuring cup. Measure 3 tablespoons of the juice into a medium saucepan. Add the bourbon to the remaining juice in the measuring cup, then add enough water to equal 1 cup total liquid; set aside.
  3. Add the ¾ cup sugar to the juice in the saucepan, then add the zest strips and peppercorns. Set over medium-high and cook, without stirring but occasionally swirling the pan, until the sugar dissolves, 1 to 2 minutes. Continue cooking, swirling the pan often, until the sugar caramelizes to deep mahogany brown and the peppercorns begin to pop, 4 to 5 minutes. Remove the pan from the heat and carefully pour in the orange juice–bourbon mixture; the caramel will bubble up and harden. Set the pan over medium, bring to a simmer and cook, stirring, until the caramel has dissolved and the peppercorns no longer stick together, 1 to 2 minutes. Remove from the heat and stir in the bitters.
  4. Immediately pour the hot sugar syrup through the strainer into the chocolate-butter mixture; reserve the strained solids. Jostle the bowl to ensure the chocolate and butter are fully covered with syrup, then let stand for 2 to 3 minutes. Using a silicone spatula, gently stir until the mixture is well combined and completely smooth; it should be barely warm.
  5. Add the beaten eggs to the chocolate mixture and stir with the spatula until homogenous and glossy, 2 to 3 minutes. Pour into the prepared springform pan. Gently tap the sides of the pan to remove any air bubbles, then use the back of a spoon to smooth the surface. Set the pan on the prepared baking sheet and bake until the cake barely jiggles when the pan is gently shaken, about 45 minutes.
  6. Remove from the oven and immediately run a thin, sharp knife around the edges to loosen the sides of the cake from the pan. Cool to room temperature in the pan, then refrigerate uncovered for at least 4 hours or up to 24 hours.
  7. While the cake cools transfer the zest strips from the strainer to a small, shallow bowl, removing and discarding any peppercorns stuck to them. Sprinkle the strips with ⅓ cup sugar, then toss until the strips are completely coated. Cover loosely and store at room temperature until ready to serve.
  8. About 2 hours before serving, remove the cake from the refrigerator. Remove the zest strips from the sugar and shake off excess sugar; reserve the sugar for another use. Cut the strips lengthwise into thin strips. Remove the sides of the springform pan. Arrange the zest slivers on the cake around the edges. Slice the cake and serve with small spoonfuls of yogurt.

http://www.lynnandruss.com

Recipe by Wes Martin for Milk Street

Chocolate Olive Oil Cake

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According to Milk Street, good olive oil is the secret to this rich, moist chocolate cake. Chocolate and olive oil might seem an unlikely pair, but in the Mediterranean, they are soul mates. And while the combination shows up in numerous desserts—from cookies to gelato—nowhere is this affinity more apparent than in the deliciously moist olive oil-based chocolate cakes made across Spain, Italy and Greece.

Your mouth watering yet? “Of all the ingredients that go into a cake, fat is one of the most important. Fat coats flour, which limits gluten formation to help cakes bake up fluffy, not chewy. Oil is particularly good at this, creating a plusher mouthfeel and softer crumb than butter because it is liquid at room temperature. Butter solidifies as it cools, resulting in a tougher texture.” So there you have it!

Double down by using both bittersweet chocolate and cocoa powder. Then enhance those flavors even further with two of chocolate’s other surprising bedfellows: espresso and lemon. Use espresso powder to amplify chocolate, as its roasty depth underscores the chocolate’s pleasant astringency. And lemon juice balances both with a shot of citrusy brightness.

Please don’t overbake the cake. Be sure to test it by inserting a toothpick into the center; it should come out with a few moist crumbs attached, as if baking brownies. Don’t be alarmed when the center of the cake deflates as it cools; this is normal. We brought it to a party and the guests gushed, giving it rave reviews. So friggin’ fudge-alicious that we made it a few weeks later for another party!

Chocolate Olive Oil Cake

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 4 oz. bittersweet chocolate, finely chopped
  • 3/4 cup olive oil
  • 1/4 cup cocoa powder, preferably Dutch-processed, plus more to serve (optional)
  • 1 tsp. instant espresso powder
  • 1 cup white sugar, divided
  • 4 large eggs, separated
  • 1/4 cup plus 2 Tbsp. lemon juice

Directions

  1. Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9-inch springform pan with cooking spray. In a small bowl, whisk together the flour, baking soda and salt.
  2. In a medium saucepan over medium, bring about 1 inch of water to a simmer. Put the chocolate in a heatproof large bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate is completely melted. Remove the bowl from the pan. Add the oil, cocoa, espresso powder and 107 grams (½ cup) sugar; whisk until well combined. Add the egg yolks and lemon juice; whisk until smooth. Add the dry ingredients and gently whisk until fully incorporated.
  3. In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 107 grams (½ cup) of the sugar, then beat until the whites hold soft peaks, 1 to 2 minutes. Add about one-third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape in the remaining whites and gently fold in until well combined and no white streaks remain; the batter will be light and airy.
  4. Gently pour the batter into the prepared pan and smooth the surface. Bake until well risen, the surface is crusty and a toothpick inserted into the center of the cake comes out with a few crumbs attached, 45 to 50 minutes; do not overbake.
  5. Set the pan on a wire rack and immediately run a narrow-bladed knife around the edge of the cake to loosen the sides. Cool in the pan for at least 1 hour before serving; the cake will deflate as it cools. When ready to serve, remove the pan sides and, if desired, dust with cocoa.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street