Chocolate Oblivion Torte

By norsegal8

This cake is my favorite way to eat chocolate. It is easy to make and contains only 3 essential ingredients: the very best chocolate*, for a full, rich flavor and creamy texture; unsalted butter to soften the chocolate and release the flavor, and eggs to lighten it. The result is the creamiest truffle wedded to the purest chocolate mousse. It is chocolate at its most intense flavor and perfect consistency. I prefer to serve this cake at room temperature because, when served chilled, the texture metamorphoses into dense fudge. But as my friend Susan Wyler says: "Who on earth is going to complain about that?"

Ingredients

• all ingredients at room temperature
• 1 pound bittersweet chocolate*
• 1 cup unsalted butter
• 6 large eggs
• Two of my favorites are Lindt Courante and Tobler Extra Bittersweet. If using Courante chocolate, add 1/3 cup sugar to the eggs while beating. If using the extra bittersweet, add 3 tablespoons sugar.

Details

Servings 16

Preparation

Step 1

1. Preheat the oven to 425 degrees.

2. Butter an 8-inch springform pan that is at least 2 1/2 inches high. Line the bottom with parchment and butter the parchment. Line the outside of the springform pan with a double layer of heavy-duty foil to prevent seepage.

3. In a 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 whisk 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 on the bottom is incorporated. Scrape into the prepared pan and smooth with the spatula. Set the pan in a larger pan and surround it with 1 inch very hot water. Bake for 5 minutes. Cover loosely with a piece of buttered foil and bake for 10 minutes. (The cake will look soft, but this is how it should be.)

6. Let the cake cool on a rack for 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.

7. 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.