Kevin's Bête Noire with Orange Brûlée & Cherry Whip

Kevin the Bacon's culinary adventure hit the edge of ultimate indulgence with this one — a dense, flourless chocolate bête noire finished with a bitters-spiked simple syrup, an orange ganache, a torched orange brûlée disk, and a cherry whipped cream.

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Ingredients

• •26 oz bittersweet chocolate (70% cacao or higher)
• •1 stick + 1 tbsp butter
• •6 large eggs
• •1 cup water
• •¾ cup sugar, plus extra for the brûlée disk
• •4-6 dashes bitters
• •1 orange
• •½ cup heavy cream, for the ganache
• •½ cup heavy cream, for the cherry whip
• •just under 1 tbsp cherry juice
• •8 oz chocolate, for the ganache

Steps

1. Make the bitters simple syrup: Combine the water and sugar with 4-6 good shakes of bitters. Bring to a boil and make sure the sugar is fully dissolved, then set it on a cold burner to rest until needed.
2. Melt the butter and chocolate: Melt the butter first, then slowly incorporate the 26 oz of chocolate into it over low heat. If it starts to bubble or pop, pull the pan off the heat for a moment so it settles back down just before bubbling.
3. Combine with the syrup: Once smooth, whisk the warm bitters simple syrup into the chocolate mixture.
4. Whisk in the eggs: Slowly whisk the eggs into the chocolate-simple syrup mixture, pouring the eggs directly into where you're whisking so they don't scramble.
5. Bake: Wrap a springform pan tightly in two layers of heavy-duty foil and spray with pan release. Pour in the batter and bake at 325°F for 55 minutes.
   55:00 Start ↶
6. Make the ganache: Zest the orange rind into the 8 oz of chocolate. Bring ½ cup heavy cream to a boil, then remove it from the heat and pour it over the chocolate — stir until silky smooth. Once the cake has cooled, pour the ganache over the top, then let the whole thing cool completely.
7. Make the orange brûlée disk: Dust a thin layer of sugar over a freshly cut orange slice. Torch in a circular pattern to melt the sugar evenly without burning.
8. Make the cherry whip: Whip the remaining ½ cup heavy cream with just under a tablespoon of cherry juice until soft peaks form.
9. Plate: Top each slice with the orange brûlée disk and a dollop of cherry whip.