Chocolate Oblivion Truffle Torte
Yield
1 servingsPrep
20 minCook
15 minReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chocolate, bittersweet
grated |
|
| ½ | pound |
butter, unsalted
|
|
| 6 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chocolate, bittersweet
grated |
|
| 226.8 | g |
butter, unsalted
|
|
| 6 | large |
eggs
|
|
Directions
Melt chocolate in double boiler over hot( not simmering) water.
Add butter to chocolate and melt together.
Heat eggs over simmering water.
Remove eggs, and beat for 10 minutes(thick). Add eggs to melted chocolate and fold in until even.
Put in 8 inch springflorm pan with waxed paper on bottom slightly greased.
Smooth. Preheat oven to 425℉ (220℃).Put cake in for 5 minutes, put alumium foil over pan, bake 10 minutes more.
Remove and cool for 45 minutes, 3 hours in the refrigerator.
Garnish with whipped cream and raspberry sauce.
