RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Chocolate Oblivion Truffle Torte - dairy
This recipe comes from the Simply Delicious Foolproof Cakes section of The Cake Bible by Rose Levy Beranbaum. Serves 16. 5 1/3 (3 ounce) bars of bittersweet chocolate 1 C.unsalted butter 6 large eggs 10 inch cake or roasting pan to serve as a water bath 8 inch spring form pan (2 1/2 inches high) -- butter bottom and sides-- -- line bottom with wax or parchment paper-- -- wrap outside with a double layer of heavy-duty foil to prevent seepage-- Preheat oven to 425 degrees. In a double boiler over a medium/high flame, combine the chocolate and butter. Stir occasionally until smooth and melted. A few lumps will remain. Keep stirring, they will disappear. If using a microwave, combine in a bowl, set at high power and stir occasionally for 15 seconds. Place eggs in a double boiler over a medium flame. Stir constantly to prevent curdling. When warm to touch, remove from heat. Beat briskly with a whisk beater until triple in volume and soft peaks appears when beater is raised. If using a hand mixer, beat eggs over simmering water until they are hot to the touch. Remove from 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 remaining eggs until fully blended and no streaks appear. Use as rubber spatula to insure that heavier mixture is not left on the bottom. Scrape all of mixture into prepared pan and smooth with spatula. Set pan of mixture into larger pan and surround with 1 inch of very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil. Bake 10 minutes. THE CAKE WILL LOOK SOFT, BUT THIS IS HOW IT SHOULD LOOK!! Let cake cool on rack for 45 minutes. After cool, cover with plastic wrap and refrigerate until firm, about 3 hours. TO UNMOLD Wrap an 8 inch serving and flat plate with plastic wrap. Wipe the sides of pan with a hot, damp towel. Run a thin metal spatula around the sides of cake. Release the spring form pan. Place the plastic wrapped plate on top and invert. Wipe the bottom of pan with a hot, damp towel. Remove bottom of pan and parchment. Re-invert onto the serving plate.
