Chocolate Oblivion Torte

Submitted by Tuck Burnette

"Adapted from a recipe by Rose Levy Beranbaum, this cake will serve at least 12 people. Chill it overnight, once the icing is on, but make sure to bring it to room temperature at least 6 hours before serving, it is dreadful cold. To serve, dip a serrated knife in hot water between each slice, or else it will tear abruptly. If serving fancy, you may wish to cut all of the edges off of the cake, that is okay, you will still be able to serve alot of people with one cake. I make mine in a 9x12 inch greased dish, and bake it exactly 25 minutes, the center needs to be underdone. I have not made it in a larger one. Prep time is indicative of chilling time."

 

• Ready In: 12hrs 40mins
• Ingredients: 10
• Yields: 1 9x12-inch tart
• Serves: 10-14

ingredients

• 2 lbs bittersweet chocolate
• 1 cup butter, cubed
• 1 pinch salt
• 12 large eggs, room temp
• 1⁄2 cup sugar
• 1 pinch salt
• 1 cup heavy cream
• 1⁄2 lb semisweet chocolate
• 1 pinch salt
• hot water

directions

1. Preheat oven to 425 with rack in middle level. Grease a 9x12 pan with a tablespoon of vegetable shortening.
2. Break the bittersweet chocolate into a large saucepan with the butter and a little salt. Turn the heat to very low. Whisk to melt.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve with dessert sauce and cream.