Chocolate Oblivion Truffle Torte

I know that sometimes it seems like I think that hyperbole is without a doubt the single greatest thing in the history of the universe, but this really is the world's greatest chocolate dessert. Really. Not only is it insanely delicious, but it takes about a half hour to throw together (including baking time). I first read about this recipe over at 101 Cookbooks and made some friends very happy when I tested it out on them. There are only 3 ingredients in the recipe, so it's key to use the best you can find/afford (although one of the times I made this that it turned out best I only spent a total of AU$7 on ingredients...).

I left in the notes accompanying the original recipe in Rose Levy Beranbaum's Cake Bible and added a couple notes from my own experience... Take into account, though, that I'm more of a cook than a baker so some of the things I did differently probably make this cake not quite as good as it would be if I followed Beranbaum's method exactly.

Chocolate Oblivion Truffle Torte
Ingredients (all at room temperature):
      bittersweet chocolate: 1 pound or 454 grams
      unsalted butter: 1 cup or 227 grams
      6 large eggs: 1 1/4 scant cups or 300 grams (weighed without shells)

Beranbaum note: Two of my favorites are Lindt Courante and Tobler extra bittersweet. If using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs while beating. If using extra bittersweet, add 3 tablespoons (1.5 ounces/37 grams) sugar. Emily note: When I made this in Australia last I used 250g Whitaker’s Bittersweet and 204g Whitakers 70% Bittersweet and added ~1 tablespoon sugar to the eggs. This batch I used Ghiradelli 60% Bittersweet and didn't add any sugar.

Preheat the oven to 425°F.

Prepare pan: One 8-inch springform pan at least 2 1/2 inches high, buttered and bottom and sides 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. Emily note: I used a 9-inch springform pan and modified the cooking time a bit (as noted below).
In large metal bowl set over a pan of gently 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.

In another 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.) Emily note: I beat the eggs with a hand mixer over simmering water for about 5 minutes, at which point they were very warm (not hot). I then removed from the heat and beat for another 3-5 minutes before proceeding.
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.) Emily note: My cake looked frighteningly liquid-like in the center, so I turned off the oven but left the cake in the oven for an additional 15 minutes, until it looked more set.

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. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate.

Store: 2 weeks refrigerated. Do not freeze because freezing changes the texture.

Serve: Room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water.

Accompaniment: Make a raspberry puree to serve with the cake by pureeing a thawed bag of frozen raspberries in a food processor, then straining through a fine sieve to remove seeds.

Beranbaum's Pointers for success: For a moist airy texture, be sure to add beaten eggs to chocolate mixture and not the chocolate to the eggs. Wrapping the pan with foil keeps it watertight. Chill thoroughly before unmolding. Use the plastic-wrapped plate when unmolding to protect the surface of cake if you're not planning to use a topping.

Another note from Beranbaum: An 8- by 2-inch solid cake pan can be used instead of a springform. Once in San Francisco I made this cake for my newly married brother and his wife using a straight-sided Calphalon saucepan because they had no cake pans. The handle worked well to unmold the cake! To unmold, run a thin spatula around the sides, place the pan on a heated burner for 10 to 20 seconds, moving it back and forth, and then invert. If the cake does not release, return it to the hot burner for a few more seconds.

Serves 16.