Bête noire

Preheat your oven to 325°F (160°C) and generously butter a round cake tin, lining the base with parchment paper to prevent sticking.

Gently melt the butter in a heavy-bottomed saucepan over low heat, stirring occasionally, then remove from heat and allow to cool slightly until just warm to the touch.

In a large mixing bowl, vigorously beat the eggs until they are pale, voluminous, and have roughly doubled in size, forming a thick, ribbon-like consistency.

Slowly drizzle the warm melted butter into the beaten eggs, folding gently and continuously to combine without deflating the aerated mixture.

Pour the batter carefully into the prepared cake tin, smoothing the surface evenly with a spatula to ensure a uniform bake.

Bake in the preheated oven until the cake is set at the edges but retains a very slight tremble at the center, indicating its characteristic dense, fudgy texture.

Remove the cake from the oven and allow it to cool completely in the tin on a wire rack, as it will firm up and develop its deep, rich flavor as it cools.

Once fully cooled, carefully unmold the bête noire onto a serving plate, peel away the parchment, and serve in thin slices at room temperature.