Chocolate Oblivion Truffle Torte
Submitted by special
Only 3 ingredients: bittersweet chocolate, butter, and eggs. This flourless truffle torte bakes in 15 minutes and sets into pure, dense chocolate silk.
YIELD
1 servingsPREP
20 minCOOK
15 minREADY
5 hrsThree ingredients. That’s it. A full pound of bittersweet chocolate, half a pound of butter, and six eggs come together to create what might be the most intensely chocolatey thing you’ll ever bake.
There’s no flour, no sugar, no leavening. The eggs get warmed and beaten for a full 10 minutes until thick and voluminous, then folded into the melted chocolate-butter mixture. A quick bake and a long chill, and it sets into something that eats more like a dense, silky truffle than a cake.
Serve thin slices with whipped cream and raspberry sauce. A little goes a very long way.
Pro Tips
- Use the best bittersweet chocolate you can find; with only 3 ingredients, quality is everything
- Beat the warmed eggs for the full 10 minutes until they triple in volume; this is the only source of lift in the entire torte
- Fold the eggs into the chocolate gently to keep as much air as possible
- Chill for at least 3 hours before unmolding; it needs that time to set from a molten center to a sliceable truffle texture
- Slice with a hot, dry knife for the cleanest cuts
Ingredients
Directions
Melt chocolate in double boiler over hot( not simmering) water.
Add butter to chocolate and melt together.
Heat eggs over simmering water.
Remove eggs, and beat for 10 minutes(thick). Add eggs to melted chocolate and fold in until even.
Put in 8 inch springflorm pan with waxed paper on bottom slightly greased.
Smooth. Preheat oven to 425℉ (220℃).Put cake in for 5 minutes, put alumium foil over pan, bake 10 minutes more.
Remove and cool for 45 minutes, 3 hours in the refrigerator.
Garnish with whipped cream and raspberry sauce.
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