Quoted message said:Please help. I need a recipe for rich, dark, very moist, very chocolatey chocolate cake
This is the chocolatey-est cake I've ever seen.or heard of. nuke
Death by Chocolate
2 Chocolate Oblivion Truffle Torte Layers 1 Bittersweet Chocolate Truffle Layer The Ultimate
Chocolate Ganache Chocolate Espresso Fudge Sauce
Chocolate Oblivion Truffle Torte (recipe makes 1, 2 needed)
1 lb (16 oz) bittersweet chocolate 1 cup (8 oz) unsalted butter 6 large eggs
Preheat oven to 425 F. Set a large metal bowl over a pot of hot, not simmering water. The bottom of
the bowl should not touch the water. Combine chocolate and butter in the bowl and let stand,
stirring occasionally until smooth and melted, or microwave on high power in 15-second bursts
stirring between bursts. Remove from microwave before chocolate is completely melted and then stir
until fully melted.
In a large bowl over simmering water heat the eggs, stirring constantly to prevent curdling until
just warm to the touch. Remove from the heat and beat with a stand mixer using a whisk until triple
in volume and soft peak forms when the beater is raised, about 5 minutes. (If using a hand mixer
beat over simmering water until the eggs are hot to the touch, about 5 minutes, remove from the heat
and beat until cool)
Using a large whip or rubber spatula fold half the eggs into the chocolate mixture until almost
incorporated. Fold the remaining egg mixture into the chocolate mixture 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 an 8 inch spring form pan at least 2 1/2 inches high which has been
buttered and lined with buttered parchment or wax paper.
Wrap the outside of the pan with a double layer of heavy-duty foil. Set the pan into a larger pan
such as a roaster and surround it with 1 inch of very hot water. Bake 5 minutes then cover loosely
with a piece of buttered foil. Bake 10 minutes more. The cake will look soft, but this is normal.
Remove the cake from the oven and let cool on a rack for 45 minutes. Cover with plastic wrap and
refrigerate for at least 3 hours or until very firm (still in spring form pan).
Cover a plate with plastic wrap and have a serving plate at hand. To unmold the cake, wrap the pan
with hot, wet towels (we stuck wet dishtowels in the microwave) and run a thin knife around the
edge. Release the sides of the pan. Invert the cake on the plastic covered plate and put hot wet
towels on the bottom of the pan. Remove the pan bottom, peel off the paper and invert the cake onto
the serving plate.
Bittersweet Chocolate Truffle Layer
1 lb bittersweet chocolate, finely chopped 1 cup heavy cream 6 Tbsp pure maple syrup
Place the bittersweet chocolate in a medium bowl. In a small saucepan over medium heat, bring the
cream and maple syrup to a gentle boil. Pour the hot cream mixture over the chocolate and let the
mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Spread the mix on the
top of one of the torte layers and then top with the other torte.
The Ultimate Chocolate Ganache
2 cup heavy cream 4 Tbsp unsalted butter 4 Tbsp granulated sugar 12 oz semi-sweet chocolate, broken
into 1/2 ounce pieces 6 oz unsweetened chocolate, broken into 1/2 ounce pieces 4 oz white chocolate,
broken into 1/2 ounce pieces
Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over medium-high heat. Stir to
dissolve the sugar. Bring the mixture to a boil. Place the chocolates in a stainless steel bowl.
Pour the boiling cream mixture over the chocolates and allow to stand for 5 minutes. Stir until
smooth. Allow to cool to room temperature. Cover the cake in the Ganache.
Chocolate Espresso Fudge Sauce
1/3 cup unsweetened cocoa powder 1 tsp espresso powder
2/3 cup granulated sugar
3/4 cup milk
4/4 cup heavy cream
5/4 cup light corn syrup 2 oz semi-sweet chocolate, finely chopped 1 Tbsp unsalted butter 1 tsp
vanilla extract
In a medium saucepan, stir together the cocoa, espresso powder and sugar. Slowly whisk in the milk
and cream. Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is
completely dissolved. Raise the heat to medium-high and while continuing to stir, bring the mixture
to a boil. Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds
to melt the chocolate. Whisk until smooth. Stir in the butter and vanilla. Heat and serve over
pieces of the cake when serving.
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