Source: The Cake Bible by Rose Levy Beranbaum
Makes 16 servings.
Preparation time: 4 hours
Tips: Use good quality chocolate. Serve with Raspberry sauce.
Ingredients
Preparation
16 ounces bittersweet chocolate (see note 1)
8 ounces unsalted butter (1 cup )
6 large eggs ( 1.25 scant liquid cups) (see note 2)
Raspberry sauce, to serve with
1. Preheat the oven to 425F degrees.
2. 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 duty foil to prevent seepage. One 10-inch cake pan or roasting pan to serve as a water bath for above.
3. 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).
4. 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.)
5. 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.
6. Set the pan in the larger pan and surround it with 1-inch very hot water.
7. 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.)
8. Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.
TO UNMOLD: Have ready a serving plate and a flat plate at least 8 inches 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. Wipe the bottom of the pan with a hot, damp towel. Remover the bottom of the pan and the parchment. Reinvert onto the serving plate.
NOTES : 1) It's important for a good flavor to use good quality chocolate such as Lindt, Tobler or such.
2) eggs should weigh about 12 ounces with shells, about 10.5 ounces without shells.
3) Storage: 2 weeks refrigerated. Do not freeze because freezing changes the texture.
TIP: If you have a oven with a pilot light. The night before baking place chocolate and butter in the oven along with the egg still in their shells in another mixing bowl. The next morning, the chocolate and butter will be fully melted and the eggs the perfect temperature. Make sure to remove items before preheating the oven!
Chocolate Oblivion
Truffle Torte
Anne Catherine's 15th Birthday Cake.
