Chocolate Oblivion Torte Recipes

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.

CHOCOLATE OBLIVION

Steps:

• Heat oven to 350 degrees. Butter and flour two 9" round cake pans. Dissolve instant coffee or espresso in 1 cup hot water. Cool.
• Combine flour, 2 cups sugar, cocoa, soda, baking powder and salt. Add coffee, 2 eggs, sour cream, oil and 1 teaspoon vanilla. Beat on medium speed for 2 minutes. Pour into pans. Bake until cake pulls away from side of pan, 25 to 30 minutes. Cool on rack 10 minutes. Remove from pans. Cool completely.
• Chop 9 ounces semisweet chocolate and the unsweetened chocolate. Melt 12 tablespoons butter over low heat. Remove from heat and stir in the chopped chocolate until smooth. Separate the remaining 6 eggs.
• Gradually beat 3/4 cup sugar into egg yolks. Slowly beat in 1 teaspoon vanilla and the chocolate mixture. Beat the egg whites separately with a pinch of salt until they hold soft peaks. Gently fold egg whites into the chocolate mixture. Beat 3/4 cup cream til stiff and fold into the chocolate mixture. Set aside 4 cups of this mousse mixture. Refrigerate remaining.
• Cut the cakes in half horizontally to make 4 thin layers. Put two layers on separate plates. Spread each with 2 cups of the reserved mousse. Chill until firm, about 20 minutes (or freeze for 10 minutes). Top each with a second cake layer and refrigerate.
• Beat remaining 3/4 cup of cream with 1/4 cup of sugar and 1/2 teaspoon vanilla until stiff. Spread over one of the layered cakes. Chill until firm, about 30 minutes. Top with second layered cake. Chill until firm, about 20 minutes.
• Stir the remaining mousse to soften and spread over top and sides of cake. Melt the remaining 3 ounces semisweet chocolate with the remaining 3 tablespoons butter over low heat. Drizzle the melted chocolate over the top and around edge of the cake. Keep cake refrigerated.