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Torte, Chocolate Truffle (D, KLP, TNT)
Source: "The Cake Bible," by Rose Levy Beranbaum
Serves: 16

1 pound; or 5-1/3 3-ounce bars; or 454g bittersweet chocolate, room temperature
1 cup; or 1/2 lb; or 227g unsalted butter, room temperature
6 large eggs; 1-1/4 scant cups; or 10-1/2 ounces; or 300g (weighed without shells) eggs

To prepare pan: One 8" springform pan at least 2-1/2" high, buttered and bottom lined with buttered parchment or wax paper; outside of pan wrapped with a double layer of heavy-duly foil to prevent seepage. One 10" cake pan or roasting pan to serve as a water bath.

Preheat the oven to 425°F.

In large metal bowl set over a pan of hot, not simmering, 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 to stop when there are still a few lumps of chocolate and stir until fully melted.)

In a 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, approximately 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, approximately 5 minutes. Remove from the heat and beat until cool.)

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 surround it with 1" very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.)

Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, approximately 3 hours.

To unmold: Have ready a serving plate and a flat plate at least 8" 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 spring form 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.

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.

Author's Notes:
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 temperature. Stir the chocolate and butter until smooth and be sure to remove it and the eggs from the oven before preheating oven!

Posted by Janet King

Nutritional Info Per Serving: N/A