Bête Noire (Flourless Chocolate Torte)

Step 1

Preheat the oven to 350ºF with the rack in the center of the oven.

Step 2

Trace the bottom of a 6-inch round cake pan on parchment paper. Butter the 6-inch round cake pan (not springform) and place the circle of parchment paper on the bottom, covering it completely. Butter the paper. Set aside.

Step 3

Place the dark chocolate and salt in the bowl of a food processor, and process until the chocolate is in tiny pieces. Crack the eggs into a measuring cup with a spout, and add the vanilla to the eggs.

Step 4

Place the sugar and coffee (or water) into a small saucepan and bring it to a rolling boil.

Step 5

With the processor on, add the boiling sugar syrup to the chocolate, processing until the chocolate has completely melted. Add the butter piece by piece, processing until smooth. Finally, add the eggs and vanilla. Process until the mixture is very smooth.

Step 6

Pour the batter into the prepared pan, smoothing with a spatula.

Step 7

Set the cake pan into a larger roasting pan. Put the pans in the oven, and pour hot water into the larger pan, reaching about halfway up the sides of the cake pan.

Step 8

Bake for 25-30 minutes, until the center no longer moves when shaken gently. Remove from the larger pan, and transfer to a wire rack to cool completely in the pan. Transfer to the fridge once it becomes lukewarm to the touch to chill for 20 minutes to 1 hour.

Step 9

While the cake is chilling, make the ganache by placing the chopped chocolate into a heat proof bowl. Heat the cream in a small saucepan over medium low heat, until it just boils. Remove from the heat, and pour over the chopped chocolate. Whisk until the chocolate has melted. Add the vanilla and salt, whisking until smooth.

Step 10

Once the cake is chilled, run a sharp knife around the sides to release the cake. Cover the cake with plastic wrap, and unmold it onto a cookie sheet. Invert a wire rack over the cake and flip it over, so the bottom of the cake is on the wire rack. Place the wire rack on top of the cookie sheet used previously.

Step 11

Pour the chocolate ganache over the chilled cake, covering the entire cake. Because the cake is cold, it should set up nicely, but you'll probably have a bit drip down through the wire rack, which is fine. Place the glazed cake on the cookie sheet in the fridge until the ganache is set, about 20 minutes.

Step 12

Carefully transfer the set cake onto a serving plate, and serve with whipped cream, fresh berries, or a contrasting flavored ice cream. This can be served cold, at room temperature, or slightly warmed (it's all up to your tastes). Enjoy!

Step 13

Store leftovers in an airtight container in the refrigerator for up to a week.