Rose Levy Beranbaum’s Chocolate Oblivion Truffle Torte | Searching4Zen

Ingredients

• 1 pound (454 grams) bittersweet chocolate (fine quality that you love eating, no higher than 62%)
• 1/2 pound (2 sticks, or 227 grams) unsalted butter, room temperature
• 6 large eggs (300 grams, out of the shell), room temperature if possible
• Preheat the oven to 425° F.
• Unmold the cake: Have ready a serving plate that has at least an 8-inch flat center portion and an 8-inch or large flat loose bottom of a tart pan or plate, covered with greased plastic wrap.
• Use a torch, hair drier, or a hot damp towel to wipe the sides of the pan. Run a thin metal spatula around the sides of the torte and release the sides of the springform pan.
• Place the plastic-wrapped plate on top and invert the torte onto it. Heat the bottom of the pan and remove it. Peel off the parchment and reinvert the torte onto the serving plate.
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