Source of Recipe
List of Ingredients
Bete Noir (French for "bad thing" or "black mark") is a sinful dessert!!!
8 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1/2 cup water
1-1/3 cup sugar
1 cup butter, room temperature, cut into 1-Tablespoon slices
5 large eggs, room temperature, combined but not mixed
Butter a 9-inch cake pan. Line with buttered waxed paper or parchment.
Preheat oven to 350o F.
Chop chocolates and place in food processor, pulsing only until very coarse. Heat water and sugar. Bring to a boil and cook for 2 minutes, stirring constantly. With processor running, add sugar water mixture to chocolate. Add butter rapidly, 1 Tablespoon at a time, with motor running. Add eggs all at once and pulse just until mixed and shiny.
Pour mixture into prepared pan. Set pan into a jelly roll pan. Place on center rack of oven. Add hot water to jelly roll pan so that water reaches 3/4 to top of round pan. Bake for 25 to 30 minutes; do not overbake. Cool for 10 minutes. Run a sharp knife around edge to release cake. Turn onto cookie sheet to remove waxed paper or parchment from base. Put a serving plate over cake and invert again. Serve with fresh berries and chocolate sauce.