• tmacon1963

Low Carb La Bête Noire with Raspberry Compote and Crème Anglaise. 12 Net grams as pictured.

Updated: Sep 13, 2019

La Bête Noire , is French for " The Black Beast " and it is a beast of a cake , flourless made with butter, eggs and chocolate it is dense and rich served with the Raspberry and Cognac compote over a pool of Crème Anglaise you have a dessert of uncommon richness and a real pallet pleaser ! Keep the servings small as your guest might be overwhelmed by the decadent richness of this dessert , you will understand why it is called " the black beast " !






Low carb La Bête Noire with Raspberry Compote and Crème Anglaise.


Ingredients


16 Servings


For the cake.


1 cup water


1 cup xylitol from Birch.


9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced.


15 +/- ounces 85% Cocoa chocolate, chopped.


6 large eggs or 8 regular.


¼ Tsp. cinnamon.


Swerve confectioners’ sugar replacement for dusting.

For the ganache.


1 cup heavy whipping cream.

6 ounces 85% Cocoa chocolate, chopped.


1/3 cup xylitol Pinch of cinnamon.


Pinch of salt .

Preparation


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 xylitol in small saucepan. Bring to boil over medium heat, stirring until xylitol dissolves. Simmer 5 minutes. Remove from heat.


Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk xylitol 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.


Nutrition Facts " Cake only " Servings 8.0 Amount Per Serving calories 343 % Daily Value * Total Fat 34 g 53 % Saturated Fat 5 g 23 % Monounsaturated Fat 25 g Polyunsaturated Fat 4 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 122 mg 5 % Potassium 423 mg 12 % Total Carbohydrate 10 g 3 % Dietary Fiber 4 g 15 % Sugars 5 g Protein 2 g 4 % Vitamin A 26 % Vitamin C 75 % Calcium 7 % Iron 8 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been


For the ganache:


Bring whipping cream to simmer in small saucepan over medium heat melt xylitol into cream along with salt and cinnamon.

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. Dusted with swerve.

Nutrition Facts " For the Ganache " Servings 16.0 Amount Per Serving calories 64 % Daily Value * Total Fat 5 g 8 % Saturated Fat 0 g 1 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 1 mg 0 % Sodium 0 mg 0 % Potassium 0 mg 0 % Total Carbohydrate 2 g 1 % Dietary Fiber 0 g 0 % Sugars 1 g Protein 1 g 2 % Vitamin A 0 % Vitamin C 0 % Calcium 0 % Iron 0 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been


Fresh Raspberry Compote. This makes an excellent topping for this particular cake.

Ingredients.


12- Ounces fresh raspberries. Set a few of the fresh berries aside for garnish

Juice of ½ lemon.

Zest of ½ orange

3-Tbs of Brandy or Cognac

½ Cup of water

1/3 Cup Xylitol

1-Tbs cold butter

Fresh mint leaves for garnish.


Preparation


In a small sauce pan melt xylitol in water over medium high heat.

Add remaining ingredients and return to boil crushing berries with a wooden spoon.


Stir and cook down till liquid is mostly cooked away and the mixture resembles a compote.


Take off heat and beat in the butter.

Garnish each slice of cake with a dollop of the raspberry compote and a min leaf or two.


Nutrition Facts Servings 16.0 Amount Per Serving calories 19 % Daily Value * Total Fat 0 g 1 % Saturated Fat 0 g 1 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 1 mg 0 % Sodium 0 mg 0 % Potassium 26 mg 1 % Total Carbohydrate 2 g 1 % Dietary Fiber 1 g 4 % Sugars 1 g Protein 0 g 0 % Vitamin A 2 % Vitamin C 8 % Calcium 1 % Iron 1 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


For the Crème Anglaise


Ingredients


1/2 cup coconut milk

1/2 cup heavy whipping cream

1 2-inch piece vanilla bean, split or ½ tsp vanilla bean paste

3 large egg yolks

3 tablespoons xylitol


Preparation


Combine Coconut milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer dissolve xylitol into mixture.

Remove from heat.


Whisk egg yolks medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)


Place a dollop of Crème Anglaise onto a plate spread out with a spoon and place a slice of cake on top,


Nutrition Facts " Crème Anglaise " Servings 16.0 Amount Per Serving calories 19 % Daily Value * Total Fat 0 g 1 % Saturated Fat 0 g 1 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 1 mg 0 % Sodium 0 mg 0 % Potassium 26 mg 1 % Total Carbohydrate 2 g 1 % Dietary Fiber 1 g 4 % Sugars 1 g Protein 0 g 0 % Vitamin A 2 % Vitamin C 8 % Calcium 1 % Iron 1 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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