Chocolate Oblivion Truffle Torte Food

CHOCOLATE OBLIVION TRUFFLE TORTE

Steps:

• Butter the inside of the Springform Pan. Place a round of parchment paper the size of the pan bottom into the pan, and butter the parchment. Double Wrap the buttered pan in foil, making sure it is watertight, and place it inside a larger pan, such as a roasting pan, or a larger round pan if you happen to have one.
• Chop the chocolate into small pieces, and the butter into tablespoon-sized chunks.
• Preheat oven to 425F or 400F for Convection.
• Heat water in a large (4 qt.) saucepan to simmer on the stove. Place the butter and chocolate into the pan and let them melt. Stir occasionally. This can also be accomplished in a large bowl in the microwave, stirring every 20 seconds until melted. Stir until combined. Set aside.
• Crack the eggs into the large bowl of a stand mixer, or another large bowl if using a hand mixer. Set the bowl over the simmering water you used for the chocolate, whisking constantly until it is just warm to the touch if using a stand mixer. (Hand Mixer directions: Beat eggs over the simmering water until hot to touch.)
• If you are using a stand mixer, immediately place the bowl of warm eggs onto the stand mixer. Using the whisk attachment, whisk the eggs at Medium-High speed until very light colored and "billowy" - it should look like softly whipped cream. This takes about 5 minutes. (Hand Mixer directions: Beat hot eggs 5 minutes or longer if they are not completely cooled after 5 minutes.)
• Gently fold half of the egg mixture into the chocolate mixture using a wire whisk or rubber (or silicone) spatula, until few streaks remain. Then using a rubber (or silicone) spatula, gently fold in the remaining eggs, making sure the heavier chocolate mixture is evenly incorporated and just one or two streaks remain.
• Pour into prepared pan, which is in the larger (or roasting) pan, and place the roasting pan into the preheated oven.
• Pour 1 inch of HOT (from your faucet) water into the larger or roasting pan. After 5 minutes, loosely cover with a section of buttered foil. Bake 10 minutes longer. (If using a 9" Springform, check for doneness after 8 minutes.) You want it to still wobble when you move the pan.
• Remove from the oven, and carefully take the Springform pan out of the hot water bath. Unwrap it from the foil and set on a wire rack to cool 45 minutes. After 45 minutes, wrap tightly in plastic wrap and refrigerate at least 3 hours before removing from pan.
• When ready to remove the cake from the pan, have ready: 1) Your desired serving plate, and 2) a buttered plastic wrap-covered flat bottom from a tart pan or other flat plate.
• Using warm towels, (or a hair dryer), gently warm the sides of the springform. Run a knife around the edge between the cake and the side of the pan. Gently loosen the pan sides, then invert onto the buttered flat dish. Then invert again onto your serving plate.
• Serve with whipped cream, raspberries or whatever you desire. I served mine with whipped cream and Ina Garten's Raspberry Sauce.

CHOCOLATE TRUFFLE TORTE

Steps:

• Toast pecans in oil until brown.
• Course grind tosted pecans.
• Combine pecans, graham cracker crumbs and butter and 2 tbsp sugar to make crust.
• Press crust mixture into the bottom and sides of a large torte pan or 9in sprinform pan.
• Bake crust at 350 deg F for 5 minute.
• In a small sauce pan combine chocolate chips and whipping cream.
• Stir over low heat until the chocolate has melted.
• In a large mixing bowl combine eggs, flour and 3/4 cup of sugar.
• Beat mixture 10 min or until mixture is thick.
• Fold in 1/4 of chocolate mixture to temper the egg mixture.
• Fold in remaining chocolate mixture.
• Pour mixture into crust.
• Bake at 350 deg F for 45 min or until it puffs up 1/2 way to the center.
• Cool for 4 hours before serving.

CHOCOLATE OBLIVION TORTE

Steps:

• Preheat oven to 425 with rack in middle level. Grease a 9x12 pan with a tablespoon of vegetable shortening.
• Break the bittersweet chocolate into a large saucepan with the butter and a little salt. Turn the heat to very low. Whisk to melt.
• In the meanwhile, crack the eggs into a stand mixer bowl with the sugar and a little salt. Fit with the whisk attachment and turn to at least medium-high. Whisk 5-12 minutes, or until the egg mixture triples in volume.
• Add one third-one half of the eggs, whisk to incorporate, do not be afraid, the mixture will not be caused harm. Add the remainder of the eggs and whisk or fold until smooth, I find the whisk easier, and more reliable.
• Pack the mixture into the prepared pan, smooth the surface if nessecary. Set the pan into a larger pan and fill with 1/2-1-inch of hot water. Bake for exactly 25 minutes. Remove to cool entirely on a rack before frosting with a ganache.
• Make the ganache by brining 1 cup cream to a boil, and breaking or chopping semisweet chocolate into a bowl. Add a little pinch of salt. Pour the cream into the chocolate, rest for a few moments, if desired, and then whip till smooth. Cool, stirring often.
• Spread the chocolate onto the cake, smoothing as needed. Chill the cake in the refrigerator for ten minutes or so, until the icing is firm enough not to tear, then cover with foil or plastic wrap, or both, and chill thoroughly overnight, before serving the next day, see note.
• Serve with dessert sauce and cream.