Saturday, November 28, 2009

Flourless Chocolate Torte #2

This recipe is from Rose Levy Beranbaum's Cake Bible. Some consider Ms Beranbaum to be the authority on cakes, so I decided to trust her torte recipe. Her books are wonderful because they explain the science behind what's going on in your baking.

This Chocolate Oblivion Truffle Torte is different from the other recipe because the egg yolks and whites are whipped together, therefore the cake doesn't rise as much- it remains down and dense in the pan. It is not cooked very long, and the chill time is key. Here, more than ever, quality chocolate is very important.
I used 3/4 Ghiradelli, and 1/4 Valrhona Chocolate. Valrhona costs $15.00/lb! I don't know if that combination is quality enough, but I sure did try to honor the recipe and stay on budget. I've read that a lot of people favor Scharffen Berger Chocolate.

Preheat to 425 degrees

1 pound bittersweet chocolate (if using extra bittersweet, add 3 T sugar to the eggs)
1 cup unsalted butter (2 sticks)
6 large eggs
8-in springform pan (I used a 9, but didn't adjust baking. Maybe I should have)

Butter pan, wrap outside with aluminum foil if seepage is a concern.
Also prepare a water bath to keep the texture creamy.

Melt the chocolate and butter in a double boiler, or in a glass bowl set over simmering water. Again, don't let the bottom of the bowl touch the water. Set aside when smooth and melted.

In another glass bowl, heat the beaten eggs over the water until just warm to the touch. Stir constantly to prevent curdling. Remove from heat and beat with the whisk attachment in stand mixer until it triples in volume, and soft peaks form; about five minutes. (if using a hand mixer, let heat a little longer)

Fold half of the eggs into the chocolate, then fold in the other half, mixing until just blending, taking care not to deflate the eggs. Pour into prepared pan, and bake in a larger pan so it is surrounded by 1 in of water.

Bake for 5 min at 425, then loosely cover with aluminum foil and bake 10 more minutes. Remove from oven and let cool completely (the cake will be loose, but that's okay.) When cool, refrigerate until firm, about 3 hours.

To unmold, wipe the sides with a hot, damp towel, and run a thin utensil around the edges of the tort. Release the springform, then wipe the bottom of the pan with the hot, damp towel. Invert on a plate, then reinvert on the serving plate.

You can store this up to 2 weeks in the fridge, but don't freeze, as it changes the texture.
Serve at room temp; it is amazing with raspberries.

My only complaint is that when chilled, some of the butter separated from the cake in the little crack lines, which is not very attractive.

This recipe is good, but I think I will go on to try others.

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