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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. We bring a uniquely complex flavor to our version 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. We’ve forgone 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.
tablespoons (1 stick) salted butter, cut into 16 pieces, plus more for the pan
ounces bittersweet chocolate, finely chopped
01Heat 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.
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