robot_parade

I've made this before, and I'm making it today for my wife's birthday 'cake'. It is ~*amazing*~. A perfect example of a dark, dark chocolate dessert. The ingredients are simple...the recipe itself is pretty complicated, but not really as bad as it sounds at first read.



Chocolate Oblivion Truffle Torte


1 lb bittersweet chocolate

1 cup unsalted butter

6 large eggs


8 inch springform pan at least 2.5 inches high

10 inch cake pan or roasting pan to serve as a water bath


Preheat oven to 425 degrees. Butter sides and bottom of springform pan.
Line bottom with buttered parchmen t or wax paper. Wrap outside of pan
with a double layer of heavy-duty foil to prevent seepage.


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 oven 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, 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 warm to 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 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.)


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 cake 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. Remove the
bottom of the pan and the parchment. Re-invert onto the serving plate.


Chocolate Cream Glaze


9 oz bittersweet chocolate

1 cup heavy cream


Break the chocolate into pieces and process in a food processor until
very fine. Remove the chocolate to a small heavy saucepan.


Heat the cream to the boiling point and pour three quarters of it over
the chocolate. Cover for 5 minutes to allow chocolate to melt. Gently
stir together until smooth, trying not to create air bubbles. Allow to
cool until just tepid.

At a tepid temperature a small amount of glaze should mound a bit when
dropped from a spoon before smoothly disappearing. If the glaze is too
thick and the mound remains on surface or if the glaze seems curdled,
add some of the remaining warm cream by the teaspoon. If the glaze is
too thin, gently stir in a small amount of melted chocolate. When the
consistency is correct, use at once.


Pour the glaze onto the center of the torte, allowing the excess to flow
down the sides. Smooth quickly and evenly with a metal spatula, moving
it lightly back and forth across the top until smooth.


Recipes from "The Cake Bible" by Rose Levy Beranbaum



One question I have for those more experienced with chocolate than I am - when I first encountered this cake, a coworker made it and brought it in to work - the chocolate glaze was pretty much perfect - smooth, perfectly flat, etc. When I make this cake, the glaze is always 'lumpy'....it is either too runny when I put it on, and runs onto the bottom of the plate, or it is too stiff and I have to work to spread it around the top and sides - leaving it not as pretty. Still delicious, but I'd love to know how to get it so 'perfect' and impressive looking. When this (former, so I can't ask) coworker made the cake, it looked like the glaze was applied by a machine.

maleficent

Flourless chocolate cake is absolutely heavenly (and I'm not a big fan of chocolate)


If your glaze is looking not perfect looking, try applying it when it's a little warmer... so it's got more play in it... put the cake on a wire rack.. then apply the glaze and let it run over the cake - it should apply fairly smoothy.

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Dilbert1234567

i need a 10 inch springform now... heading to BBaB after work.

this sounds excelent, i'll try to find the time to try it out this week end.

thanks

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