Chocolate Oblivion Truffle Torte

note:  this is that ridiculously good cake I make for James's birthday.  It's not as hard as it looks - really!

Chocolate Oblivion Truffle Torte

Ingredients (all at room temperature):

bittersweet chocolate: 1 pound

unsalted butter: 1 cup

6 large eggs

(I used the Lindt bars of their medium-dark and it was perfect.  If you go any darker you might want to add a couple of tbsp of sugar)

Prepare pan:  8-inch springform pan.  Butter the pan, butter a piece of parchment paper, and line the bottom with that.  Wrap the outside with a double-layer of tin foil.  You will also need a slightly larger pan that this one will fit into.

Preheat the oven to 425 degrees F.

In large metal bowl set over a pan of hot 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.)

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.

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 add about an inc of very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but that’s all right.  If you’re really nervous you can give it another 5 minutes, but no more.)

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.

Tip: If you have an oven with a pilot light, it can save you a lot of time. The night before baking, place the chocolate and butter in the oven along with the eggs still in their shells in another mixing bowl. (Eggs should weigh about 12 ounces/340 grams.) The next morning, the chocolate and butter will be fully melted and the eggs the perfect temper- ature. Stir the chocolate and butter until smooth and be sure to remove it and the eggs from the oven before preheating oven!

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.

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-or an 8- by 3-inch pan if adding other ingredients from the variation section (pages 86 and 87). 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.

Understanding: Just as for cheesecake, baking the Oblivion in a water bath keeps the texture creamy throughout. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) The butter and eggs do not distract. Instead they contribute structure and the desired creamy texture

Variations:

--Mini-Mousse Torte:
A darling size, just right for 6 to 8 servings.
Use ½ the recipe (1/2 pound chocolate, 4 ounces butter, and 3 large eggs) in a 6 inch by 2 inch pan. Bake for same amount of time.

--Chocolate Indulgence:
Smooth praline paste (pg. 430), commercially made with hazelnuts and 50 percent sugar, stays in the background but does wonders to intensify the chocolate flavor. It is important to use a chocolate that is not too sweet as the praline paste adds about 2.75 ounces of sugar.

Use Lindt Courante or Tobler extra bittersweet chocolate. Add ½ cup (5.5 ounces) praline paste to the chocolate before melting.

--Chocolate Dependence:
Liqueur heightens the flavor of chocolate. Stir 2 tablespoons of your favorite into the melted chocolate mixture and serve with crème anglaise flavored with the same liqueur. A few of my favorites are Grand Marnier, Cointreau, Mandarine Napoleon, William's Pear, Cognac, Bourbon, and Pistasha.

--Chocolate Flame:
Raspberry Puree (pg 337) blends magnificently with the chocolate, brightening the flavor and deepening the color. Add ruby Raspberry Jewel Glaze and serve with crème anglaise flavored with Chambord (black raspberry liqueur.)

Stir 2/3 cup slightly sweetened Raspberry Sauce or ¾ cup sieved Cordon Rose Raspberry Conserve into the melted chocolate mixture and add ¼ cup sugar when beating the eggs. You may also use ¾ cup commercial seedless raspberry jam, but to cut the sweetness, use extra bittersweet chocolate for the cake.

--Chocolate Torture:
Make Hot Fudge (recipe follows). For the batter, Tobler extra bittersweet chocolate is preferable. Add 2 tablespoons instant espresso powder to the melted chocolate mixture. Before beating the eggs, warm the Hot Fudge until just pourable. Scrape ½ the batter into the prepared pan. Pour on ½ Hot Fudge and top with the remaining batter. Pour on the remaining Hot Fudge and bake.
Source: The Cake Bible, Rose Levy Beranbaum, pg. 84