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Print this Recipe    Flourless Chocolate 10

Chocolate Oblivion Truffle Torte
(make 2, recipe is for 1)

1 pound (16 oz) bittersweet chocolate
1 cup (8 oz) unsalted butter
6 large eggs

Preheat oven to 425 F

Set a large metal bowl over a pot of hot, not simmering water. The
bottom of the bowl should not touch the water. Combine chocolate
and butter in the bowl and let stand, stirring occasionally until
smooth and melted, or microwave on high power in 15 second bursts
stirring between bursts. Remove from microwave before chocolate is
completely melted and then stir until fully melted. (I used the
microwave method)

In a large bowl over simmering water heat the eggs, stirring
constantly to prevent curdling until just warm to the touch. Remove
from the heat and beat with a stand mixer using a whisk until triple
in volume and soft peak forms when the beater is raised, about 5
minutes. (If using a hand mixer beat over simmering water until
the eggs are hot to the touch, about 5 minutes, remove from the
heat and beat until cool)

Using a large whip or rubber spatula fold half the eggs into the
chocolate mixture until almost incorporated. Fold the remaining
egg mixture into the chocolate mixture 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 an
8 inch spring form pan at least 2 1/2 inches high which has been
buttered and lined with buttered parchment or wax paper.

Wrap the outside of the pan with a double layer of heavy-duty foil.
Set the pan into a larger pan such as a roaster and surround it
with 1 inch of very hot water.

Bake 5 minutes then cover loosely with a piece of buttered foil.
Bake 10 minutes more. The cake will look soft, but this is normal.

Remove the cake from the oven and let cool on a rack for 45 minutes.
cover with plastic wrap and refrigerate for at least 3 hours or until
very firm. (still in spring form pan)

Cover a plate with plastic wrap and have a serving plate at hand.
To unmold the cake, wrap the pan with hot, wet towels (we stuck
wet dishtowels in the microwave) and run a thin knife around the
edge. Release the sides of the pan. Invert the cake on the plastic
covered plate and put hot wet towels on the bottom of the pan.
Remove the pan bottom, peel off the paper and invert the cake onto
the serving plate.

The finished cake will be 1 1/2 inches high. Serve at room temp.



Bittersweet chocolate truffle layer
(between the 2 torte layers)

1 pound bittersweet chocolate, finely chopped
1 cup heavy cream
6 tablespoons pure maple syrup

Place the bittersweet chocolate in a medium bowl. in a small saucepan
over medium heat, bring the cream and maple syrup to a gentle boil. Pour
the hot cream mixture over the chocolate and let the mixture stand for
30 seconds to melt the chocolate, gently whisk until smooth.

Spread the mix on the top of one of the torte layers and then top with
the other torte.


The Ultimate Chocolate Ganache

2 cups heavy cream
4 tablespoons unsalted butter
4 tablespoons granulated sugar
12 ounces semi-sweet chocolate, broken into 1/2 ounce pieces
6 ounces unsweetened chocolate, broken into 1/2 ounce pieces
4 ounces white chocolate, broken into 1/2 ounce pieces

Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan
over medium-high heat. Stir to dissolve the sugar. Bring the mixture
to a boil. Place the chocolates in a stainless steel bowl. Pour
the boiling cream mixture over the chocolates and allow to stand
for 5 minutes. Stir until smooth. Allow to cool to room temperature

Cover the cake in the Ganache.


Chocolate Espresso Fudge Sauce

1/3 cup unsweetened cocoa powder
1 teaspoon espresso powder (we had trouble finding this so we ground
espresso beans to a fine powder consistency)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup heavy cream
1/4 cup light corn syrup
2 ounces semi-sweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

In a medium saucepan, stir together the cocoa, espresso powder and
sugar. Slowly whisk in the milk and cream. Stir in the corn syrup.

Cook over medium heat, stirring constantly until the sugar is
completely dissolved. Raise the heat to medium-high and while
continuing to stir, bring the mixture to a boil. Remove the pan
from the heat and add the chocolate. Let the mixture stand for 30
seconds to melt the chocolate. Whisk until smooth. Stir in the
butter and vanilla.

Heat and serve over pieces of the cake when serving.

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8 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Chocoholics only, January 2, 2004 - 05:38 PM
Reviewer: momaphet from WA USA
This is a simple to make and very delicious, but it is very, very intense. Small slivers with a little raspberry sauce and whipped cream along with a good cup of coffee - perfect!

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