Friday Foodie - Chocolate Oblivion Truffle Torte with Creme Anglaise

I’ve been thinking and mulling and poring over recipes looking for just the right one for a special Valentine’s Friday Foodie. Should it be a cake? Truffles? That it would be chocolate was a given. And then…I found it - the perfect dessert. A dense, creamy, fudgy, melt-in-your-mouth, mini-miracle: Chocolate Oblivion Truffle Torte - a perfect combination of cake and truffle. Heaven suspended on the tines of a very privileged fork…drizzled with Crème Anglaise. Oh yeah.

This cake has no flour, hence the dense richness. Crème Anglaise tastes similar to whipped cream, but it’s a sauce that tastes a little less sweet and richer. Good ol’ whipped cream would work, too, though.

Happy Chocolatey Valentine’s.

Chocolate Oblivion Truffle Torte

1 1b. bittersweet chocolate

1 cup unsalted butter

6 large eggs

1. Preheat oven to 425 degrees. Butter an 8-inch springform pan and line the bottom with buttered parchment or wax paper. Wrap the outside of the pan in a double thickness of heavy-duty foil to prevent seepage. Set springform pan inside a 10-in. cake pan or roasting pan.

2. Combine chocolate and butter in a microwavable bowl. Microwave on high for 15 seconds. Stir. Continue to cook for 15 seconds and stir until just a few lumps of chocolate are left. Stir until chocolate is completely melted.

3. In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent

curdling, until just warm to the touch.

4. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To ensure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from heat and beat until cool.

5. Using a large wire whisk or rubber spatula, fold ½ eggs into chocolate mixture until almost
incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.

6. Scrape into the springform pan and smooth with spatula. Pour 1 inch very hot water into the roasting pan. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.) Remove springform pan from roasting pan and set it on a wire rack to cool for 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours. The cake can be refrigerated up to 2 weeks. Do not freeze.

7. To unmold cake, place springform pan on a flat plate and wrap pan with a hot, damp towel. Run a thin, metal spatula around the cake and release the springform pan.

Crème Anglaise

2 tablespoons sugar

Pinch salt

4 large egg yolks

1 cup milk

½ vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)

1. Have a fine strainer ready near the range, suspended over a small mixing bowl. In a small, heavy saucepan, stir together sugar, salt and yolks until well-blended, using a wooden spoon.

2. In another small saucepan, heat the milk and vanilla bean to the boiling point. (If using vanilla extract, add after the sauce is cool.) Stir a few tablespoons into the yolk mixture; then gradually add the remaining milk and vanilla bean, stirring constantly.

3. Heat the mixture, stirring constantly, to just before the boiling point (170 – 180 degrees F. Do not heat over 180 degrees or the sauce will begin to curdle. If it curdles, pour into a blender and blend until smooth before straining.) Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon.

4. Immediately remove from the heat and pour into the strainer, scraping up the thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. Cover and cool in the refrigerator. Will keep 5 days refrigerated. Makes 1 ¼ cups.

Cut small-ish pieces and have a glass of ice water handy, it's rich.