Thursday, April 12, 2012

Chocolate Oblivion Truffle Torte


This is the dessert I make every year to bring to the Passover Seder (and sometimes I make it again for Easter as well). It is rich, creamy and super chocolatey. It tastes like the inside of a truffle.

Chocolate Oblivion Truffle Torte (from The Cake Bible)
1 pound bittersweet chocolate, room temperature
1/2 pound (1 cup) unsalted butter, room temperature
6 large eggs, room temperature
Preheat oven to 425. Butter an 8 inch spring-form pan, line the bottom with buttered parchment paper. Wrap outside of the pan with two layers of heavy duty foil to prevent any leaking. Plan pan into a deep roasting pan
In a large bowl set over a pan of hot (not simmering) water (bottom of the bowl shouldn't touch the water) combine chocolate and butter, stirring occasionally, until smooth.

In a mixer bowl set over a pan of simmering water, heat the eggs until they are warm to the touch (be sure to stir constantly so that the eggs do not curdle). Once warm, attach to the mixer and beat until tripled in volume and soft peaks form.

Using a spatula, fold half of the eggs into the chocolate mixture. Once mostly incorporated, fold in the rest of the eggs until completely combined. Be sure to scrape from the bottom so that everything is incorporated.

Pour the batter into the 
spring-form pan. Pour one inch of very hot water into the roasting pan.

Bake for 5 minutes, then loosely cover the cake with a piece of buttered foil and bake for another 10 minutes.


Remove cake from oven and let cool for 45 minutes, then wrap with plastic wrap and refrigerate until very firm (at least three hours)


To unmold the cake, wipe the sides of the pan with a hot, damp towel and then run a knife around the side of the pan. Release the 
spring-form. Invert the cake onto a flat,  plastic wrap covered plate, remove bottom of pan and parchment paper. Invert again onto serving plate. Decorate with melted white chocolate.

Also excellent when served with fresh raspberries.


this recipe is also shared at some of my favorite food blog hops


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11 comments:

  1. The words chocolate and oblivion mixing together let me know this recipe was going to be awesome Mal. It sounds and looks so delicious to me.

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  2. Any dessert with "Chocolate Oblivion" in its name is bound to be absolutely delicious!

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  3. My oh my, this is one of my all-time favorite desserts. It's so velvety and creamy...and it's way too late to be fantasizing about chocolate! lol.

    I found you through a commment you left on Jenna's blog and wanted to invite you to her virtual baby shower. Please email me at vraklis@yahoo.com to get the details, and link to your blog so I can keep track of everyone I've reached. Thanks!

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  4. Oblivion indeed--this is gorgeous, and so simple! I might have to steal this idea for next year. There are so many people posting about Passover that I'm wondering if there should be a Passover blog link-up thing next year.

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  5. This looks absolutely divine! What a wonderful dessert! Thanks Mal for visiting me and for your sweet words :)

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  6. I love truffles and this looks delicious! Thanks for stopping by and sharing with us at the Creative Corner Hop. I hope you'll come back again next week.

    Sandy
    <a href="http://cherishedhandmadetreasures.blogspot.com>Cherished Handmade Treasures</a>

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  7. This sounds heavenly! Thank you so much for linking it up!

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  8. This looks delish! Thanks for stopping by The Creative Corner Hop.

    Holly
    http://hollysstampingaddiction.blogspot.com/

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  9. This looks amazing! It's being featured this week on What Makes YOu Say Mmmmm! Thanks for linking it up.

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    1. I actually JUST saw this on your link up today as I was adding something for this weeks linky. Thank you so much, it made my day to be featured :-)

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