Chocolate Oblivion Truffle Torte
1 pound bittersweet chocolate
1/2 pound unsalted butter
6 large eggs
Preheat oven to 425°F.
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. (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).
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.)
Let the cake cool on a rack for 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.
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. Serve at room temperature. Cut with a thin sharp knife dipped in hot water.
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-duty foil to prevent seepage. Or one 10-inch cake pan.
2 weeks refrigerated. Do not freeze because it changes the texture.
A chocolate band or encasement of chocolate rose leaves (pg 385 or 387) filled with Brandied Burgundy Cherries (pg 346) or ruffles of whipped cream (either piped shortly before serving or stabilized, pg. 253-255), served with Raspberry Sauce (pg. 337). Frost with: one recipe: While Chocolate Buttercream (pg. 246 or 248), White Ganache (pg. 278), or Chocolate Cream Glaze (pg 271) or top with Jewel Glaze (pg. 329). Or served with crème anglaise flavored with any liqueur of your choice (pg. 280-284).
A darling size, just right for 6 to 8 servings.
Use 1/2 the recipe (1/2 pound chocolate, 4 ounces butter, and 3 large eggs) in a 6 inch by 2 inch pan. Bake for same amount of time.
Smooth praline paste (pg. 430), commercially made with hazelnuts and 50 percent sugar, stays in the background but does wonders to intensify the chocolate flavor. It is important to use a chocolate that is not too sweet as the praline paste adds about 2.75 ounces of sugar.
Use Lindt Courante or Tobler extra bittersweet chocolate. Add 1/2 cup (5.5 ounces) praline paste to the chocolate before melting.
Liqueur heightens the flavor of chocolate. Stir 2 tablespoons of your favorite into the melted chocolate mixture and serve with crème anglaise flavored with the same liqueur. A few of my favorites are Grand Marnier, Cointreau, Mandarine Napoleon, William's Pear, Cognac, Bourbon, and Pistasha.
Raspberry Puree (pg 337) blends magnificently with the chocolate, brightening the flavor and deepening the color. Add ruby Raspberry Jewel Glaze and serve with crème anglaise flavored with Chambord (black raspberry liqueur.)
Stir 2/3 cup slightly sweetened Raspberry Sauce or 3/4 cup sieved Cordon Rose Raspberry Conserve into the melted chocolate mixture and add 1/4 cup sugar when beating the eggs. You may also use 3/4 cup commercial seedless raspberry jam, but to cut the sweetness, use extra bittersweet chocolate for the cake.
Make Hot Fudge (recipe follows). For the batter, Tobler extra bittersweet chocolate is preferable. Add 2 tablespoons instant espresso powder to the melted chocolate mixture. Before beating the eggs, warm the Hot Fudge until just pourable. Scrape 1/2 the batter into the prepared pan. Pour on 1/2 Hot Fudge and top with the remaining batter. Pour on the remaining Hot Fudge and bake.