The Cake Bible, by Rose Levy Beranbaum (Morrow Cookbooks, September 1988).
Rose calls this her "best recipe," and I definitely agree with her. This chocolate cake is like one, huge chocolate truffle! This is a recipe that you will definitely want to make over and over.
Check out the
Basic Rules For Baking or here for
Secrets Of A Successful Cake.
Also check out more great
Cake Recipes and
Oblivion Truffle Torte
Yields: 16 servings
Prep time: 20 min
Cook time: 15 min
1 pound bittersweet
chocolate, room temperature*, room temperature
1/2 pound (1 cup) unsalted butter, room temperature
note: Two of my favorites are Lindt Courante and Tobler extra bittersweet. If
using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs
while beating. If using extra bittersweet, add 3 tablespoons granulated sugar. Heidi note: I added 3 tablespoons superfine sugar to the eggs when
using the 70% Sharffen Berger.
Preheat oven to 425 degrees F. Lightly butter a 8-inch
springform pan; line the bottom with buttered parchment or wax paper. Wrap
of outside of the pan with a double layer of heavy-duty aluminum foil to prevent seepage.
In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand,
stirring occasionally, until smooth and melted. Learn different techniques for
How To Melt Chocolate.
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.)
IMPORTANT: Be sure to add the beaten eggs to the chocolate
mixture and not the chocolate to the eggs. This will insure a moist airy texture.
Using a large wire whisk or rubber spatula, fold 1/2 of 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 springform pan and smooth with the spatula. Set the pan in the larger pan and
surround it with 1-inch very hot water; place on center of middle oven rack.
in a water bath keeps the texture creamy throughout.
Bake 5 minutes. Cover loosely with a piece of buttered aluminum foil and bake 10 additional minutes.
A good check is to use an instant
digital thermometer to test the center of the
chocolate torte. The temperature of the torte should be between 145 degrees to 155 degrees F. when done.
NOTE: The cake will look soft and under done, but this is as it should be.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and let the cake cool on a wire rack for 45 minutes. After cake
has cooled, 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 side 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. Remove the bottom of the pan
and the parchment. Re-invert onto the serving plate.
Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it
changes the texture.
When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. 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.)
Makes 16 servings.
Serving Variations Ideas:
Drizzle melted white chocolate across the top.
Serve with a bit of raspberry coulis.
Sprinkle fresh raspberries over the top. Melt a little raspberry jelly and lightly bursh the tops of
the raspberries to give them a “jeweled” effect.