When you want to impress your dinner guests (or hey, just yourself:) with a rich, decadent chocolate dessert, I have the answer. Let’s make my favorite Chocolate Oblivion Torte.
Light hints of fudge and a creamy texture, think ultra yummy chocolate truffle, that will delight your tastebuds and keep you coming back for more. Oh, don’t forget the raspberry coulis and the homemade whipped cream. I hear it pairs well with red wine, too. Let me know.
This is a Rose Levy Beranbaum recipe that I found in Rose’s “The Cake Bible.” Rose is truly a baking genius and her books have helped me understand the science behind baking. Give her blog a look and I know you will enjoy her recipes and teaching as much as I do.Print
- Preheat oven to 425 degrees.
- Use 8” springform pan at least 2 ½ “ high. Line with parchment or wax paper and butter bottom and sides.
- Wrap outside of the pan with 2 pieces of heavy duty aluminum foil.
- Use one 10” pan or roasting pan to serve as a water bath.
- 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, 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, and until just warm to the touch. Remove from the heat and beat with a mixer, using the whisk beater, until triple in volume and soft peaks form when beater is raised, about 5 minutes.
- Using a large wire whisk or rubber spatula, fold ½ the eggs into the chocolate mixture until almost incorporated. Fold 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 surround it with 1” very hot water.
- Bake for 5 minutes. Cover loosely with a piece of buttered foil and continue baking for 10 minutes more. The cake will look soft, but this is as it should be.
- Let the cake cool in the pan, on a rack for 45 minutes. Cover the pan with plastic wrap and refrigerate until very firm, about 3 hours.
- TO UNMOLD: Have a cake plate at least 8” in diameter, covered with plastic wrap.
- Wipe the sides of the 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. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate.
Store 2 weeks refrigerated. Do Not Freeze!
Rose recommends Lindt Courante and Tobler extra bittersweet chocolate for this recipe. If using Lindt Courante chocolate, add ½ cup (2.25 ounce/66grams) sugar to eggs while beating. If using the extra bittersweet, add 3 tablespoons (1.5ounces/37 grams) sugar.
Lightly sweetened whip cream makes a wonderful accompaniment to the torte, as does raspberry coulis.
I use Callebaut bittersweet chocolate for this torte. It’s easy to find and I love the taste!
Don’t forget to make the chocolate glaze to finish off your torte. This shiny and smooth finish will make your heart melt.Print
- Place butter, chocolate, corn syrup, and water in a small heavy duty pan. Place pan over low heat and stir constantly until chocolate is almost melted. Be sure that the mixture does not get hot. Should not be warmed more than 120°.
- Remove from heat and continue stirring until chocolate has melted and mixture is full incorporated. Do not use a whisk but rather stir with a spatula or wooden spoon.
- Place well chilled cake or torte on a cooling rack. Place rack on a baking sheet with sides.
- Pour glaze on top of cake and spread with a spatula.
- Remove cake from the cooling rack and place in the refrigerator. Store in the refrigerator until ready to serve.
Ingredients can be melted over a double boiler too. Be sure the pan doesn’t come in contact with the hot water. Be very careful not to heat the mixture above 120°. Glaze is best used at 88°-90°.
Use a good quality chocolate for this glaze…it’s the star of the show! My favorite is Callebaut
- Let frozen raspberries defrost until partially frozen.
- In bowl of food processor, process berries until pureed.
- Strain berries with a mesh strainer to remove seeds.
- Place berries and lemon juice in a small saucepan and heat over medium low heat. Allow puree to simmer for 15 minutes or until it begins to thicken slightly.
- Remove from heat and allow to cool.
- Pour raspberry coulis into a bowl. Cover with saran wrap and refrigerate.
Be sure to use frozen raspberry in syrup.
Raspberry coulis must be refrigerated.
Refrigerate for 1 week or keep frozen for 3 months.
Don’t skip the lemon juice. It really brings out the flavor of the raspberries.
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