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Old 23-12-2003, 01:14 AM
nuke
 
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Default Death by Chocolate

Please help.
I need a recipe for rich, dark, very moist, very chocolatey chocolate
cake


This is the chocolatey-est cake I've ever seen.or heard of.
nuke

Death by Chocolate

2 Chocolate Oblivion Truffle Torte Layers
1 Bittersweet Chocolate Truffle Layer
The Ultimate Chocolate Ganache
Chocolate Espresso Fudge Sauce

Chocolate Oblivion Truffle Torte
(recipe makes 1, 2 needed)

1 lb (16 oz) bittersweet chocolate
1 cup (8 oz) unsalted butter
6 large eggs

Preheat oven to 425 F. Set a large metal bowl over a pot of hot, not
simmering water. The bottom of the bowl should not touch the water.
Combine chocolate and butter in the bowl and let stand, stirring
occasionally until smooth and melted, or microwave on high power in
15-second bursts stirring between bursts. Remove from microwave before
chocolate is completely melted and then stir until fully melted.

In a large bowl over simmering water heat the eggs, stirring constantly to
prevent curdling until just warm to the touch. Remove from the heat and
beat with a stand mixer using a whisk until triple in volume and soft peak
forms when the beater is raised, about 5 minutes. (If using a hand mixer
beat over simmering water until the eggs are hot to the touch, about 5
minutes, remove from the heat and beat until cool)

Using a large whip or rubber spatula fold half the eggs into the chocolate
mixture until almost incorporated. Fold the remaining egg mixture into the
chocolate mixture until just blended and no streaks remain. Finish by
using a rubber spatula to ensure that the heavier mixture at the bottom is
incorporated. Scrape into an 8 inch spring form pan at least 2 1/2 inches
high which has been buttered and lined with buttered parchment or wax
paper.

Wrap the outside of the pan with a double layer of heavy-duty foil. Set
the pan into a larger pan such as a roaster and surround it with 1 inch of
very hot water. Bake 5 minutes then cover loosely with a piece of buttered
foil. Bake 10 minutes more. The cake will look soft, but this is normal.
Remove the cake from the oven and let cool on a rack for 45 minutes. Cover
with plastic wrap and refrigerate for at least 3 hours or until very firm
(still in spring form pan).

Cover a plate with plastic wrap and have a serving plate at hand. To
unmold the cake, wrap the pan with hot, wet towels (we stuck wet
dishtowels in the microwave) and run a thin knife around the edge. Release
the sides of the pan. Invert the cake on the plastic covered plate and put
hot wet towels on the bottom of the pan. Remove the pan bottom, peel off
the paper and invert the cake onto the serving plate.

Bittersweet Chocolate Truffle Layer

1 lb bittersweet chocolate, finely chopped
1 cup heavy cream
6 Tbsp pure maple syrup

Place the bittersweet chocolate in a medium bowl. In a small saucepan over
medium heat, bring the cream and maple syrup to a gentle boil. Pour the
hot cream mixture over the chocolate and let the mixture stand for 30
seconds to melt the chocolate. Gently whisk until smooth. Spread the mix
on the top of one of the torte layers and then top with the other torte.

The Ultimate Chocolate Ganache

2 cup heavy cream
4 Tbsp unsalted butter
4 Tbsp granulated sugar
12 oz semi-sweet chocolate, broken into 1/2 ounce pieces
6 oz unsweetened chocolate, broken into 1/2 ounce pieces
4 oz white chocolate, broken into 1/2 ounce pieces

Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over
medium-high heat. Stir to dissolve the sugar. Bring the mixture to a boil.
Place the chocolates in a stainless steel bowl. Pour the boiling cream
mixture over the chocolates and allow to stand for 5 minutes. Stir until
smooth. Allow to cool to room temperature. Cover the cake in the Ganache.

Chocolate Espresso Fudge Sauce

1/3 cup unsweetened cocoa powder
1 tsp espresso powder
1/3 cup granulated sugar
1/4 cup milk
1/4 cup heavy cream
1/4 cup light corn syrup
2 oz semi-sweet chocolate, finely chopped
1 Tbsp unsalted butter
1 tsp vanilla extract

In a medium saucepan, stir together the cocoa, espresso powder and sugar.
Slowly whisk in the milk and cream. Stir in the corn syrup. Cook over
medium heat, stirring constantly until the sugar is completely dissolved.
Raise the heat to medium-high and while continuing to stir, bring the
mixture to a boil. Remove the pan from the heat and add the chocolate. Let
the mixture stand for 30 seconds to melt the chocolate. Whisk until
smooth. Stir in the butter and vanilla. Heat and serve over pieces of the
cake when serving.



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