When I was a Chef at the Cellar Bench Restaurant & Winebar, my favourite chocolate dessert to make was our rich, Chocolate Oblivion. Patrons would order this dish on full stomachs and endure the pain of trying to finish it! This is a classic truffle torte created from Rose Levy Beranbaum and although the chocolate’s roughly only 60%, with only 3 ingredients it’s still pretty much Paleo.
Preheat oven to 425°C.
- 454 g Semi-Sweet Chocolate
- 6 Eggs, large
- 227 g Butter, unsalted
- Place a pot with some water on the stove bring to a boil, then reduce below simmer.
- Line the bottom of an 8″ springform with parchment paper, then rub butter on the sides of the pan and the parchment paper.
- In a stainless steel bowl melt the chocolate & butter over the pot of hot water, stirring occasionally with a spatula (make sure the water doesn’t come to a boil and the bowl doesn’t touch the water).
- Once melted remove it from heat.
- Place eggs in a separate bowl and whisk over the pot of water, until eggs are warm to touch.
- Remove eggs from heat and transfer to mixer and beat on high with wire attachment until it triples in volume, approximately 5 minutes.
- Pour one third of the egg at a time into the chocolate and fold into the chocolate with the spatula. Complete this until egg and chocolate is incorporated.
- Pour the chocolate mixture into the springform pan.
- Place the springform pan in foil, then in a larger pan with water, creating a water bath (the foil is used to keep the water from leaking into the spring from pan).
- Bake for 15 minutes, then remove springform from water bath and cool for 45 minutes.
- Let the chocolate set in the fridge for 4 hours before removing from pan and serving.
- Serve with berries & whipped coconut cream.
There are a few variations you can do with this such as add chili flakes or cinnamon or even nuts or dried fruit. If you decide to add a liquid, that’s when it gets a little tricky and you might not achieve the same results. If you attempt to use higher than the 62% chocolate, you tend to lose the beautiful truffle like texture, resulting in a more dense product.
Adapted in part or in whole from: Here