“This cake is my favorite way to eat chocolate. It is easy to make and contains only three essential ingredients: the very best chocolate, for a full, rich flavor and smooth, creamy texture; unsalted butter to soften the chocolate and release the flavor; and eggs to lighten it. The result is like the creamiest truffle wedded to the purest chocolate mousse. It is chocolate at its most intense flavor and perfect consistency.” -Rose Levy Beranbaum, creator of the Chocolate Oblivion Truffle Torte
That pretty much says it all! I would like to add that although it seems there are many steps to the recipe, it is very simple to make. Think of it this way: all you have to do is melt the butter and chocolate together, beat the eggs to death and fold them into the chocolate mixture and bake. The reason the instructions are so long is that they are very detailed so you are sure to have success with this cake. Enjoy!
Chocolate Oblivion Truffle Torte
1 lb. semisweet chocolate
1 cup unsalted butter
6 large eggs
Preheat oven to 425 degrees. Butter the bottom and sides of an 8″x2″ cake pan and place a circle of parchment or wax paper in the bottom, then butter the top of it.
In a large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water), combine the chocolate and butter and let stand, stirring occasionally until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted.)
In a large bowl set over a pan of simmering water, heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat with an electric mixer until tripled in volume and soft peaks form when the beater is raised, about 5 minutes.
Using a large wire whisk or rubber spatula, fold half the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remaining. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared pan and smooth with the spatula. Set the pan in a larger pan and surround it with 1 inch of very hot water. Bake 5 minutes. Cover loosely with a piece of foil and bake 10 minutes. The cake will look soft, but this is as it should be.
Let the cake cool on a rack for 45 minutes. Cover with plastic wrap and refrigerate until very firm, about three hours.
To unmold, have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel, then run a thin metal knife around the sides of the cake. Submerge the bottom in hot water for 10-20 seconds, then invert onto the plastic wrap-lined plate. Remove the parchment from the bottom, then invert onto the serving plate and peel off the plastic wrap.
If desired, you can spread good-quality raspberry or strawberry jam over the top of the cake. (I have an excellent recipe for raspberry jam here.) Allow to come to room temperature before serving. Serve with whipped cream, if desired.
Recipe source: The Cake Bible
Today is the day to return to the Postcard Project spreadsheet and make sure you report how many pieces of mail you sent this week. I will be drawing only from the names that have a number in the “completed” column for this week (not last week). I’m SO thrilled that so many more have signed up and hope you will be able to return to report your goal completed before I draw for the cookies tonight at midnight. Good luck and thank you!