Congratulations to Jason Aronen, executive chef at Wilde Roast Café on East Hennepin Avenue, whose beautiful La Bete Noire chocolate cake is featured on the cover of the September issue of Bon Appetit magazine.
The slice of cake, decadently shown with a dollop of fresh whipped cream and a fork strategically placed so it looks like it’s going to shovel a delectable bite of cake right into the reader’s mouth, is featured in an article entitled “Desserts We LOVE” (p. 142), and Aronen’s recipe is called the “Best-Ever Flourless Chocolate Cake.”
The Bon Appetit editors say Aronen’s take on the classic dessert lives up to its translation, “The Black Beast,” and they laud the cake not just for its taste and texture, butfor its ability to provide spiritual renewal: “Just one bite of this amazingly fudgy, impossibly creamy, positively addicting cake is proof positive of the healing power of chocolate.”
To make “The Black Beast” yourself, check out the recipe on the Wilde Roast website: wilderoastcafe.com/blog/wp-content/uploads/2006/08/recipe.gif. The list of ingredients is delightfully short: water, sugar, butter, bittersweet chocolate, eggs, and heavy whipping cream.
To enjoy the cake without the work of baking it, stop by Wilde Roast at 518 East Hennepin and enjoy it for breakfast, lunch, dinner, or a late-night snack. (Mmmm, black beast for breakfast.) Hours are 7 am. to 11 p.m. Monday through Friday.