Michelle requested a dark chocolate torte for her birthday and this is the darkest, most chocolatey torte I know. It comes from Rose Levy Beranbaum and is absolutely intense. The 8″ torte will feed 10 to 16, depending on each individual’s capacity for chocolate.
Chocolate Oblivion Truffle Torte
1 lb bittersweet chocolate. I prefer the 70% Sharffen Berger Dark Chocolate
1 cup unsalted butter
6 large eggs
3 tablespoons sugar
Butter an 8″ inch springform pan and double wrap the outside in aluminum foil to prevent any leakage. Cut a piece of parchment or wax paper circle to fit the bottom of the pan and butter well. Also prepare a 10 ” pan for a water bath.
Preheat the oven to 425 degrees F.
Melt the chocolate and butter in the top of a double boiler over warm but not boiling water, stirring occasionally.
Whisk together the eggs and sugar in the top of another double boiler until the eggs are just warm to the touch. Using a hand mixer, beat the eggs until they are about triple in volume (about 10 minutes).
Fold half the eggs into the melted chocolate and mix to combine. Be sure and fold the eggs into the chocolate (and not chocolate into eggs) for the lightest texture. Fold in remaining eggs until all the streaks are gone. Be sure and scrape the bottom of the bowl to ensure that the torte is well mixed.
Pour chocolate mixture into the 8″ pan and smooth the top. Place in the pan for the water bath and pour in enough hot water to come up about an inch. Bake for 5 minutes. Cover with a piece of buttered aluminum foil and back for 10 minutes more.
Remove from oven and let cool on a rack for 45 minutes. Cover with plastic wrap and cool in the refrigerator for 3 hours or overnight.
To unmold: Cover a serving plate at least 8 inches in diameter with plastic wrap. Run a thin metal blade 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/waxed paper. Reinvert onto the serving plate.
If not using a springform pan, put the bottom of the pan over a low flame or burner for 20 to 30 seconds to loosen.
Bring the torte to room temperature before serving. The full flavor of chocolate is best appreciated in its softened state. Slice into narrow wedges with a sharp, thin blade that is dipped into hot water between cuts.
This torte can be wrapped in plastic wrap and kept in the refrigerator for up to two weeks. Freezing changes the texture, so I don’t recommend it.