Chocolate Oblivion Truffle Torte

On this Valentine's Day, are you aiming for someone's heart through their stomach? Don't let the ingredients and directions of this recipe scare you, this is actually way less daunting than it appears. [Ed. Note: But you don't have to disclose that information if you're truly looking to impress.]

The key to the torte's simplicity is that it's made from just three ingredients: chocolate, butter, and eggs—and it only bakes for 15 minutes. I made this for the BF, myself and a few friends in a 6-inch springform pan, but am giving the recipe as originally presented (in an 8-inch springform pan) from the brilliant Rose Levy Beranbaum's The Cake Bible. I happen to love flourless tortes and have made so many different kinds, and this is certainly one of my favorites. Not to mention gluten free!

Beranbaum says this is her favorite way to eat chocolate, "It's the purest form of chocolate—when you just have a chocolate bar, you can't taste the chocolate until it starts melting in your mouth. But this is just the right texture so that the minute you put it in your mouth, the flavors start exploding. It's like the creamiest truffle wedded to the purest chocolate mousse. It's the right consistency and there's nothing to interfere. There's no flour. Egg gives it texture, but it also enriches it further—it gives it a fuller flavor. And then of course butter doesn't do any harm either!"
(Source: food52.com/blog/15895-the-magic-of-the-3-ingredient-chocolate-oblivion-truffle-torte-as-told-by-rose-levy-beranbaum)

It's creamy. moussey, and sinfully decadent. And seriously, who cares about clichés, nothing's beating chocolate on Valentine's Day. 

NOTES: It's very important to have the eggs and butter at room temperature. Since there are only three ingredients, use the best chocolate and butter that you can (Scharffen Berger chocolate and Plugra European butter were used here). Finally, be sure to serve the torte at room temperature, not chilled. Read through the entire recipe before starting; while it is deceptively easy to make, there are lots of side notes that are important to its success.

Adapted from: Rose Levy Beranbaum's The Cake Bible and Food 52
Number of servings: makes one 8-inch torte, serves approx 16 (depending on slice size)

Ingredients

• 1 pound (454 grams) bittersweet chocolate, no higher than 62% cacao
• ½ pound (2 sticks, or 227 grams) unsalted butter, room temperature
• 6 large eggs (300 grams, out of shell), room temperature 
• Whipped cream for topping (optional)
• Blackberries or raspberries for topping (optional)
• Equipment: One 8-inch spring-form pan at least 2 ½ inches high, buttered, and bottom lined with buttered parchment; outside of pan wrapped with a double layer of heavy-duty foil. One 10-inch cake pan or roasting pan to serve as a water bath.

Directions

1. Heat oven to 425 °F.
2. In a large heat-proof bowl set over a pan of hot (not simmering) water (do not allow bottom of the bowl to touch the water), place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted. (You can also use a microwave on higher power, stirring every 20 seconds.)
3. In a large mixer bowl, set over a pan of simmering water, heat the eggs, stirring constantly with a wire whisk, until just warm to the touch. Immediately remove the bowl to the stand mixer and with the whisk attachment on high speed, beat about 5 minutes, until triple in volume and the eggs are billowy and lighter in color. (If using a handheld electric mixer, beat the eggs over simmering water until they are hot. Then remove them from the heat and beat for about 5 minutes or until cold.)
4. Use a large wire whisk or rubber spatula to fold half the eggs into the chocolate mixture until almost evenly incorporated. Fold in remaining eggs until almost no streaks remain. Use rubber spatula to finish folding, scraping up the mixture from the bottom to ensure that all the heavier chocolate mixture gets incorporated.
5. Scrape the mixture into the prepared pan and set it in the larger pan. Place it in the oven and surround it with 1 inch of hot water. Bake for 5 minutes. Loosely cover with a sheet of buttered foil and bake another 10 minutes. (It will wobble when moved.) Remove the cake pan from the water bath and allow it to cool for about 45 minutes. Cover tightly with plastic wrap and refrigerate it until very firm, at least 3 hours.
6. 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.
7. Use a torch, hair drier, or a hot damp towel to wipe the sides of the pan.
8. 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 torte onto the serving plate.
9. Serve: It is most moussey and delicious at room temperature. Cut the torte, using a thin-bladed knife dipped in hot water, between each slice. Accompany with raspberry sauce, fresh raspberries and/or whipped cream if desired.