Chocolate Oblivion Truffle Torte (Page 84)

Yesterday I decided that I wanted to make something from the cookbook, so I flipped through the pages until I found this.  The Chocolate Oblivion Truffle Torte. 

To me, it tastes like a giant hunk of fudge.  Absolutely delicious fudge. As my sister took her first bite she told me that it tasted like the inside of a Lindor Truffle, and I have to say that I agree with her. 

While it is denser than the truffle, it has a very similar taste and it is REALLY good. It also serves 16 and is very rich and filling so I cut it into smaller slices. 

Next time I'm using a food mill!

I also decided to pair it with the Raspberry Puree/Sauce on page 337 and my mom and I were blown away by how delicious they were each on their own and together. 

Pre- Going in the oven

The only complaints that I have were that it takes a very long time to make and that you have to put the cake pan wrapped in tinfoil (because you use a springform pan and it prevents seeping) in water while baking because it keeps an even texture through the cake. This doesn't seem like it would be a problem, but the water got into the cracks of the tinfoil and so when I placed it on a cooling rack, it was dripping water like mad and it also dripped when I tried to move it into the refrigerator. This morning when I removed the tinfoil, a bit of the water got onto the bottom of the cake, but not much so I just patted it off with a paper towel and moved on.  I’m not sure if I just didn't wrap the pan very well or what, but it would be nice if I could solve that problem. 

I would definitely make this recipe again and would recommend it to anyone who has 5 spare hours and quite a bit of patience but it could be done faster if more than one person was making it. Below are some pictures of the process and the final result but I’m not crazy about the way I plated it so I may add more pictures later.