Chocolate & Zucchini Forum Index >> Back to Chocolate & Zucchini <<

 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages 
 RSS feedLast posts feed   RegisterRegister   Log inLog in 

Chocolate Oblivion Truffle Torte (the Cake Bible)

 
Post new topic   Reply to topic    Chocolate & Zucchini Forum Index -> Recipe Box
View previous topic :: View next topic  
Author Message
MelC



Joined: 13 Jul 2005
Posts: 64
Location: Ontario Canada

PostPosted: Sat Jan 28, 2006 4:32 pm    Post subject: Chocolate Oblivion Truffle Torte (the Cake Bible) Reply with quote

Chocolate Oblivion Truffle Torte (R.L. Berenbaum)

1 lb / 454 grams GOOD bittersweet chocolate (I use 70% Lindt... but the
quality of your chocolate is what makes the cake... get the best you can!)
1 cup/ 8 oz / 227 grams unsalted butter (don't use salted... it's just not
the same!)
6 large eggs
... all at room temp
... preheat oven to 425 deg F
... prepare 9" springform pan... butter & line w/ buttered parchment..
wrap outside of pan w/ double layer of tin foil to prevent seepage
... required: 1 10-12" cake pan or roasting pan to serve as a water bath

set chocolate & butter together in a large metal bowl set over a pan of
hot (not simmering) water... stir occasionally until smooth & melted.

in large bowl over simmering water, heat eggs...stir constantly to
prevent curdling... until just warm to the touch. Remove from heat & beat
(using whisk beater) until triple in volume and soft peaks form (about 5
minutes)

using a lg wire whisk or spatula, for 1/2 the eggs into the chocolate to
lighten.. fold in remaining eggs until just blended & there are no more
white streaks. scrape into the prepared pan... set pan into larger pan &
surround with 1" very hot water

bake 5 minutes, then cover loosely with a piece of buttered foil, bake 10
more minutes (cake will look soft, but this is as it should be)

let cool on rack 45 minutes
cover w/ plastic wrap & refrigerate min 3 hours

to serve: heat pan briefly w. hot dishcloth to soften slightly then run a
thin metal spatula around inside of pan to release sides & open springform
pan. invert onto a plate, remove base & parchment... re-invert onto
serving plate.

serve @ room temp (do not freeze)

best served with raspberry coulis & barely sweetened whipped cream.
Back to top
View user's profile Send private message Send e-mail Visit poster's website
woodstocker



Joined: 08 Dec 2005
Posts: 224
Location: kingston, ny

PostPosted: Sun Jan 29, 2006 12:51 am    Post subject: Reply with quote

no wonder why you rave about this book. its decadence is a slice! Very Happy
Back to top
View user's profile Send private message AIM Address
MelC



Joined: 13 Jul 2005
Posts: 64
Location: Ontario Canada

PostPosted: Mon Feb 06, 2006 10:19 pm    Post subject: Reply with quote

It is rich in the extreme Exclamation ...but not overly sweet.... you just serve VERY small pieces! Wink
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Poppycock



Joined: 20 Mar 2006
Posts: 26

PostPosted: Thu Mar 23, 2006 5:13 pm    Post subject: Reply with quote

Just to check: you whisk the entire egg, whites and yolks? Interesting....

Sounds gorgeous, but I've had heavy chocolate desserts twice this week already! Twisted Evil
Back to top
View user's profile Send private message Visit poster's website
MelC



Joined: 13 Jul 2005
Posts: 64
Location: Ontario Canada

PostPosted: Fri Mar 24, 2006 4:47 am    Post subject: Reply with quote

Yep... the whole eggs!

Decadent doesn't even come close... but served at room temp with some raspberry coulis and a dollop of whipped cream, this will make everything right with the world (for a little while at least!)
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Fri Mar 24, 2006 10:51 am    Post subject: Reply with quote

Lucky I don't have an oven in our apt.... I would put back on all the weight I have recently lost in one sitting!!! Laughing

Seriously, this sounds absolutely scrumptious! Have flagged it for my future use.
_________________
If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.
Back to top
View user's profile Send private message Visit poster's website
VeggiesPlease



Joined: 02 Nov 2006
Posts: 15
Location: Basel, Switzerland

PostPosted: Thu Nov 02, 2006 1:25 pm    Post subject: Reply with quote

I found this recipe not long ago on the 101 Cookbooks blog, and made a half-recipe as a thank-you gift for a couple who I stayed with a few weekends ago... it was very easy to make and came out absolutely incredible. If you can find really good chocolate (I used Frey 78% and added about 3 tbsp of sugar) without too much hassle, I highly recommend making this cake. And eating teeny, tiny pieces of it. Raspberry coulis sounds like it would go along gorgeously.

Another note: I used my spanking-new mini-bundt-shaped silicon mold rather than a springform pan, and just made sure the water bath was deep enough to accommodate it; it worked like a charm.

Happy baking!
~ Melissa
_________________
We are here on this earth to fart around. Don't let anybody tell you different.
~ Vonnegut
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Chocolate & Zucchini Forum Index -> Recipe Box All times are GMT + 1 Hour
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group