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.
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.
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.