Tuesday, April 07, 2009

A Wicked Chocolate Oblivion Truffle Torte

Last fall my roommate got wind of a way to see Wicked--which was coming to Portland--at a discount. He only needed to buy tickets for a group of 20 or more people. He got the word out, twenty people pledged their support, and the group tickets were purchased.

He then invited everyone over for cocktails before the show.

April 2, 2009
Name of cake: A Wicked Chocolate Oblivion Truffle Torte
Occasion: A Wicked Cocktail Party
Constituents: Chocolate Oblivion Truffle Torte with whipped cream and raspberry puree

One of our Wicked-goers was Annmarie, and as you all know, she's gluten-intolerant. So, when I decided to bake a cake for the occasion, I knew I would either have to make it gluten free or make her a little separate gluten free treat. I don't like to exclude people, let alone when there is cake involved.

I decided on RLB's Chocolate Oblivion Torte, as it was perfectly decadent enough for a night out at the theater, it was naturally gluten free, and I hadn't made it in years.

Chocolate Oblivion Truffle Torte

This cake is so crazy easy, and so crazy good. It has three ingredients: one pound of bittersweet chocolate, half a pound of butter, and six eggs. With so few ingredients it is imperative to use at least the best chocolate you can. I wouldn't skimp on cheap butter and eggs, either. This time I decided on Guittard's 61% bittersweet chocolate, which conveniently comes in one pound boxes. This was probably the best decision I could have made, as this cake was the best version I have baked thus far. It had an unbelievably creamy texture and a full, warm chocolate flavor that permeated every nook and cranny of my mouth. Although rich, it wasn't what I would call death-by-chocolate, and the whipped cream and tart raspberry sauce complimented the cake nicely.

Chocolate Oblivion Truffle Torte

The raspberry puree was simply 24 ounces of frozen raspberries defrosted in the nuker, pureed with the immersion blender with a bit of sugar to cut some of the tartness, and strained to remove the seeds. It was good times.

After filling up on egg rolls, cheese, cake and cocktails, our large party headed out for Wicked. I haven't seen many musicals live, but this one was by far my favorite. A perfectly wicked way to top off a decadent evening.

RLB's Chocolate Oblivion Torte, the recipe in PDF

Other Chocolate Oblivion Truffle Tortes on Eat My Cake:

7 comments:

  1. yum! That's the first cake I ever had from the cake bible...so tasty! And it meets my chocolate needs,I think I should make one soon. Good gluten free choice!

    ReplyDelete
  2. Oh my that looks wonderful.. I think I could eat all myself.. ok maybe I would let my kids have a small piece.. I can not wait to make it..

    FYI your idea on placing the strawberries after they were stuffed back in the ice box to set was right on.. It helped them stay together better. But work fast.. :)

    ReplyDelete
  3. Amanda, you should make one soon! I miss it already.

    Laurie, it is the best flourless chocolate cake ever. I look forward to hearing about your version!
    Cool that freezing the strawberries helped. I am chomping at the bit to make them; I wish it were already strawberry season!

    ReplyDelete
  4. It never occurred to me that the chocolate oblivion cake is gluten-free. I may have to revise my opinion of gluten-free baking. I love that cake, and yours looks especially delicious.
    Marie

    ReplyDelete
  5. Marie, yes, not all gluten free things have to be complicated! Now you know what to bake if someone with celiac ever comes over for dessert :)

    ReplyDelete
  6. I haven't made this cake yet. I looks so divine and wicked! Good choice.
    I must go see Wicked in London. I love going to the Theatre, dahling!
    I couldn't live without the arts, you know.
    Have a chocolate smashing Easter!

    ReplyDelete
  7. Melinda, well why not make the Torte for Easter? I had forgotten how amazingly, wickedly good this cake is. We must get you on the bandwagon!
    Happy Easter to you too!

    ReplyDelete