I have been making this recipe for years and it is a favorite of chocolate lovers the world round. It is so simple to make, yet puts off an elegant and sophisticated presentation. I like to keep its simple three ingredients a secret for this reason. I use it when I want to seriously impress. But here I am sharing it with the world so you too can experience this heavenly dessert. If your not the baker type, just visit me at
http://www.dragonflydesserts.com/ and I will make one for you!
Chocolate Oblivion Truffle Torte
By Rose Levy Beranbaum, author of
The Cake Bible says this is her favorite way to eat chocolate. Beranbaum goes into great detail in the recipes in her book to enable you to get the best results possible. I have not included all the hints and tips here.
Ingredients (all at room temperature):
bittersweet chocolate: 1 pound (I use Ghirardeli bittersweet chocolate chips)
unsalted butter: 1 cup
6 large eggs
If bittersweet is just too bitter, try half bittersweet and half semisweet chocolate.
Prepare pan: One 8-inch springform pan at least 2 1/2 inches high, buttered and bottom lined with buttered parchment or wax paper; outside of pan wrapped with a double layer of heavy-duly foil to prevent seepage. One 10-inch cake pan or roasting pan to serve as a water bath. (
I think spring form pans are overrated and use an 8"x 2" cake pan. I also make these in sheet pans for dessert buffets. No heavy duty foil needed for seepage.)
Preheat the oven to 425 degrees F.
In 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
....this is what I do)
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, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.)
Using a large wire whisk or rubber spatula, fold 1/2 the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. 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 the larger pan and surround it with 1 inch very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.)
Here is one I baked in a large square cake pan.
Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 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.
Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel.
(I run the bottom of the pan over a hot burner) Remove the bottom of the pan and the parchment. Reinvert onto the serving plate.
I always make a quick ganache (equal parts chocolate and heavy cream heated and blended) and spread over the top for a nice smooth finish. You can top with dollops of whipped cream flavored with espresso, or a raspberry or orange syrup. Here are some I cut into small squares to serve at a dessert buffet.
Store: 2 weeks refrigerated. Do not freeze because freezing changes the texture.
Serve: Room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water.
Pointers for success: For a moist airy texture, be sure to add beaten eggs to chocolate mixture and not the chocolate to the eggs. Wrapping the pan with foil keeps it watertight. Chill thoroughly before unmolding. Use the plastic-wrapped plate when unmolding to protect the surface of cake if you're not planning to use a topping.
Understanding: Just as for cheesecake, baking the Oblivion in a water bath keeps the texture creamy throughout. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) The butter and eggs do not distract. Instead they contribute structure and the desired creamy texture.
Serves 16.
The Cake Bible by Rose Levy Beranbaum (Morrow Cookbooks, September, 1988) - reprinted with permission
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