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Posted by Chris Arpante on Just Baking.

Chocoholic?  This torte is just one of the many stunning Rose Levy Beranbaum recipes in her book, The Cake Bible.  Why is it ideal for those who worship cocoa?  It only contains three ingredients, one third of which is chocolate.  Fabulous, to say the least. 

This is a very rich and creamy torte serves a lot, although you may not think so by looking at it.  A little goes a long way with this decadent dessert. But, the smiles will last far longer than any serving provided. Whenever I am invited to someone’s home, I often wonder why, since their invite is often closed with, “Oh, and can you bring that chocolaty torte thing?”  They only want me ’cause I can bake! (Ha! Ha! I am kidding, of course…at least I hope!)

There have been occasions when I have covered the top of the torte with a chocolate ganache to cover any imperfections that might pop up.  The addition adds to the chocolatey richness, so beware, but as always - Enjoy!

Chocolate Oblivion Truffle Torte

1 pound bittersweet chocolate
1 cup unsalted butter
6 large eggs

Prepare pan: 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-duly foil to prevent seepage. One 10-inch cake pan or roasting pan to serve as a water bath. Preheat the oven to 425 degrees F.

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 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 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.

Unmold the cake: Have ready a serving plate that has at least an 8-inch flat center portion and an 8-inch or large flat loose bottom of a tart pan or plate, covered with greased plastic wrap. Use a torch, hair drier, or a hot damp towel to wipe the sides of the pan. Run a thin metal spatula around the sides of the torte and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert the torte onto it. Heat the bottom of the pan and remove it. Peel off the parchment and reinvert the torte onto the serving plate.

Serves 16.

Serve: Cut the torte, using a thin-bladed knife dipped in hot water between each slice. Accompany with raspberry sauce and fresh raspberries, or fruit sauce/fruit of choice and whipped cream if desired. Can be stored for up to 2 weeks refrigerated. Do not freeze.

From The Cake Bible by Rose Levy Beranbaum (Morrow Cookbooks, September, 1988)

(Special thanks to Tami for taking beautiful pictures of my desserts while I was at the restaurant!)