Chocolate oblivion truffle torte

Yield: 12 servings

Measure Ingredient
\N \N CHOCOLATE OBLIVION TRUFFLE TORTE
\N \N ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~

When brilliant U.S. baker and cookbook author Rose Levy Beranbaum called her book "The Cake Bible" (Morrow), she wasn't kidding. It is not light reading, nor are its recipes for the faint-hearted. They do, however, produce impeccable results. This flourless chocolate cake is perfect proof. 1 lb Bittersweet Chocolate (500 g); chopped 1 c Unsalted Butter 6 ea Eggs Butter 8-inch springform pan. Then line bottom with buttered parchment or waxed paper. Line outside of pan with double layer of heavy duty foil to prevent seepage. In large metal bowl set over hot, not simmering water, combine chocolate and butter. Let stand, stirring occasionally, until smooth and melted. In large bowl set over pan of simmering water, heat eggs, stirring constantly to prevent curdling, until just warm to touch. Remove from heat. Transfer to bowl of stand mixer (a hand mixer does not work well for this) and beat using whisk beater until eggs have tripled in volume and soft peaks form when beater is raised, about 5 minute.

Scrape into prepared pan. Smooth top with spatula. Set pan in larger pan (such as roasting pan). Add very hot water to about halfway up sides of springform pan. Bake in preheated 425F oven for 5 minutes.

Cover loosely with buttered foil; bake 10 minutes. (Cake will look soft). Cool on wire rack 45 minutes. Remove foil. Cover loosely with plastic wrap. Refrigerate until very firm, about 3 hours. Cover flate plate (at least 8 inches in diameter) withplastic wrap. Wipe outside of pan with hot damp towel. Run thin metal spatula around the sides of cake. Release sides of springform. Place plastic-wrapped plate on top; invert. To release bottom of pan from cake, wipe with hot damp towel. Remove bottom of pan and parchment papper. Reinvert cake on to serving plate. Serve at room temperature. Cut into narrow wedges with thin sharp knife dipped in hot water. Makes 12 to 16 servings. From Article: Slow But Easy Food Is Worth The Wait. Written By: Marion Kane (Food Editor) Toronto Star 8 March, 1995 Submitted By SAM LEFKOWITZ On 03-10-95

Similar recipes