Rose Levy Beranbaum named this recipe Chocolate oblivion truffle torte. It’s a mere 3 ingredients; chocolate, butter and eggs. And it cooks in 15 minutes.
In this Food52 article, she guides the reader through the reasons why she chooses to use particular ingredients and methods to make this torte. Eggs and butter at room temperature, a particular percentage of cocoa solids in the chocolate, whipping the eggs over heat, the water bath to cook…
To make an easy cake recipe even easier, I not only lined the bottom of the tin but also the sides. This meant that I didn’t have to faff around with heating the tin to get the torte out and on to the serving plate.
It was delicious – and a little goes a long way. I halved the recipe and it still made 8 portions.
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- 454g / 16oz dark chocolate (fine quality, but no higher than 62%)
- 227g 8oz unsalted butter, room temperature
- 6 large eggs, room temperature
- Preheat the oven to 220ºC/425°F/Gas mark 7
- In a large, heat-proof bowl set over a pan of hot, not simmering water (don't allow the bottom of the bowl to touch the water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted. (You can also use a microwave on higher power, stirring every 20 seconds)
- In a large mixing bowl, set over a pan of simmering water, heat the eggs, stirring constantly with a wire whisk, until just warm to the touch. Immediately remove the bowl to the stand mixer and, with the whisk attachment on high speed, beat about 5 minutes until triple in volume and the eggs are billowy and lighter in colour. (If using a hand-held electric mixer, beat the eggs over simmering water until they're hot. Remove them from the heat and beat for about 5 minutes or until cold)
- Using a rubber spatula, fold half the eggs into the chocolate mixture until almost evenly incorporated
- Fold in the remaining eggs, scraping up the mixture from the bottom to ensure that all the heavier chocolate mixture gets incorporated and almost no streaks remain
- Scrape the mixture into the prepared tin and set it in the larger tin. Place it in the oven and surround it with 1 inch of hot water
- Bake for 5 minutes. Cover it loosely with a sheet of buttered foil and bake another 10 minutes. (It will wobble when moved)
- Remove the cake tin from the water bath and allow it to cool for about 45 minutes
- Cover tightly with cling film and refrigerate until it's very firm - at least 3 hours
- Un-mould the cake: Have ready a serving plate that has at least an 8-inch flat centre portion and an 8-inch or large flat loose bottom of a tart tin or plate, covered with greased cling film
- Use a torch, hair drier or a hot damp towel to wipe the sides of the tin
- Run a thin metal spatula around the sides of the torte and release the sides of the spring-form pan Place the plastic-wrapped plate on top and invert the torte onto it
- Heat the bottom of the pan and remove it
- Peel off the parchment and flip the torte onto the serving plate
- Cut the torte using a thin-bladed knife dipped into hot water between each slice
- It's most moussey and delicious served at room temperature. Accompany with raspberry sauce and fresh raspberries and whipped cream if desired
