Chocolate Oblivion Truffle Torte

Well, it seems I haven’t updated the blog in a while.  But I have a good reason: I just returned from Taiwan last weekend and I’ve been jetlagged ever since.  Thankfully I think everything’s back to normal, and that can only mean more time for baking!

This week I wanted to make something for my good friend Sherry, who’s returning to Austin this weekend to start grad school (congratulations Sherry!).  Knowing that she likes chocolate, I decided to make The Cake Bible’s Chocolate Oblivion Truffle Torte.  Since the recipe doesn’t add any sugar (and I used 63% bittersweet Guittard chocolate), I decided to complement the chocolate torte with a sweetened raspberry sauce.  Little did I know how annoying straining raspberry seeds would be, but more on that later.  I’ve labeled this torte as both a pie and a cake, since it’s really something in between (a torte is pretty much a flourless cake).

Chocolate Oblivion Truffle Torte

Chocolate Oblivion Truffle Torte

The chocolate torte itself was extremely easy to make, since it really only has 3 ingredients.  You bake it similarly to a cheesecake: in a springform pan surrounded by a water bath.  Since I used a 9″ springform pan instead of the 8″ pan in the book, I increased all the ingredients by 25% and increased the baking time as well.  I also applied a layer of ganache on the top and sides of the torte to give it a beautiful shine.  The torte melts in your mouth and reminds me of eating a truffle or luscious chocolate bar.  It would have tasted even better if I used premium chocolate (Guittard is better than what you can get in groceries but still doesn’t compare to high quality chocolate like Valrhona, Shaffenberger, Lindt, etc), but those generally cost about $20-35/pound, and since this uses 1.25 pounds (and I just got back from vacation), I wanted to give my wallet a break 🙂  Maybe next time I’ll splurge :p

As usual when using a springform pan in a waterbath, wrap the bottom of the pan several times with aluminum foil to prevent any possible leaking.  I recommend taping some extra parchment paper around the bottom of the pan as well, in addition to putting some parchment paper on the inside base of the pan (for easier removal).  I just cut a circle of parchment paper for that, then greased the sides of the springform pan.

I used a strainer and the back of a ladel to strain the pureed raspberries, but I should have paid heed to the numerous warnings online : this process is tedious!  Even after about 15 minutes of straining, I only managed to get about half the amount of seedless raspberry puree I needed.  Since I was already running late to the dinner, I decided to just make do with what I had and halve the rest of the ingredients. I also brushed someo f the glaze on each of the raspberries before I placed them on the torte, to give them a nice sheen.

Make sure to serve this truffle torte at room temperature.  At colder temperatures, it has the texture of a nice fudge, but at room temperature the chocolate melts in your mouth!  The layer of ganache doesn’t distract from the taste, and provides a minimal change in texture.  Be warned, this torte is extremely rich and may be too bitter if you don’t eat it with the raspberry sauce (have a nice glass of milk ready too!).  Hopefully Sherry liked it!

The ganache recipe can be found from an earlier post of mine here.  Scroll down to the bottom!

Chocolate Oblivion Truffle Torte

from The Cake Bible by Rose Levy Beranbaum


  • 1 pound bittersweet chocolate, room temperature*
  • 1/2 pound (1 cup) unsalted butter, room temperature
  • 6 large eggs, room temperature

* Note:  Use the best quality chocolate you can get!  I used Guittard 63% cacao but if you can get your hand on some Lindt or Valrhona go for it 🙂


1.  Preheat oven to 425 degrees F. Lightly butter a 8-inch springform pan; line the bottom with buttered parchment or wax paper. Wrap of outside of the pan with a double layer of heavy-duty aluminum foil to prevent seepage.

2.  In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully 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. 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 insure 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 the heat and beat until cool.)

IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture.

Soft peaks

Soft peaks

4.  Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the 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.

5.  Scrape into the prepared springform pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1-inch very hot water; place on center of middle oven rack. NOTE: Baking in a water bath keeps the texture creamy throughout.

6.  Bake 5 minutes. Cover loosely with a piece of buttered aluminum foil and bake 10 additional minutes. NOTE: The cake will look soft, but this is as it should be.

7.  Remove from oven and let the cake cool on a wire rack for 45 minutes. After cake has cooled, cover with plastic wrap and refrigerate until very firm, about 3 hours.

To Unmold:  Have ready a serving plate and a flat plate at least 8-inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate.

Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it changes the texture.

When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.)

Making ganache

Making ganache

With ganache top

With ganache top

Raspberry Puree and Sauce

from The Cake Bible by Rose Levy Beranbaum


  • 24 ounces (2 12 oz bags) Raspberries, frozen and no sugar added
  • 2 tsp freshly squeezed lemon juice
  • (optional) 2/3 cup sugar  (I definitely recommend making this sauce sweetened since it will complement the unsweetened torte nicely)


1.  In a strainer suspended over a deep bowl, thaw the raspberries completely.  This will take several hours.  Press the berries to force out all the juice.  There should be about 1 cup.

2.  In a saucepan (or in a microwave on high power), boil the juice until reduced to 1/4 cup.  Pour it into a lightly oiled heatproof cup.

3.  Puree the raspberries and sieve them with a food mill fitted with a fine disc.  Or use a fine strainer to remove all seeds.  (THIS TAKES FOREVER – BE WARNED)  you should have 1 cup liquid puree.

4.  Stir in the raspberry syrup and lemon juice.

5.  To make a lightly sweetened sauce, measure again.  There should be 1 1/3 liquid cups.  The correct amount of sugar to add is 1/2 the volume of the sauce.  Stir until sugar dissolves.

Cross section slice, forgive the horrible lighting!

Cross section slice, forgive the horrible lighting!

P.S.  I’ve uploaded photo albums of my Taiwan trip on Facebook, since I decided I’d limit this blog to my baking creations.  If you want to see all the food and desserts I experienced in Taiwan, go to Facebook 🙂


3 Responses to “Chocolate Oblivion Truffle Torte”

  1. 1 Patrick
    January 9, 2009 at 11:08 pm

    looks so thick

  2. 2 Sherry!
    January 19, 2009 at 9:28 pm

    Whoa! I waited too long to check this hahaha it definitely did “melt in the mouth” like a luxurious truffle and despite being so heavenly rich it wasn’t insanely sweet. In fact, it was perfectly balanced and even more delicious with the slightly tart raspberries that made you late 😉 I wish I thought to take some home! grrrrrrrrr Thank you Jin!! Lovely send-off! 🙂

  3. 3 An
    January 23, 2009 at 11:12 pm

    Maybe you should get a high speed centrifuge. By centrifuging the pureed raspberries it should separate out the juice from the seeds.

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