Chocolate Oblivion Truffle Torte

1. Preheat oven to 425° F
    
2. Set a large metal bowl over a pot of hot, not simmering water. The bottom of the bowl should not touch the water.
    
3. 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.
    
4. Remove from microwave before chocolate is completely melted and then stir until fully melted. (I used the microwave method)
    
5. In a large bowl over simmering water heat the eggs, stirring constantly to prevent curdling until just warm to the touch.
    
6. 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.
    
7. Using a large whip or rubber spatula, fold half the eggs into the chocolate mixture until almost incorporated.
    
8. Fold the remaining egg mixture into the chocolate mixture until just blended and no streaks remain.
    
9. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.
    
10. Scrape into an 8-inch spring form pan at least 2 ½ inches high which has been buttered and lined with buttered parchment or wax paper.
     
11. Wrap the outside of the pan with a double layer of heavy-duty foil.
     
12. Set the pan into a larger pan such as a roaster and surround it with 1 inch of very hot water.
     
13. Bake 5 minutes then cover loosely with a piece of buttered foil.
     
14. 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.
     
15. Cover with plastic wrap and refrigerate for at least 3 hours or until very firm, still in spring form pan.
     
16. Cover a plate with plastic wrap and have a serving plate at hand.
     

To Unmold the Cake

1. Wrap the pan with hot, wet towels (we stuck wet dishtowels in the microwave) and run a thin knife around the edge.
    
2. Release the sides of the pan.
    
3. Invert the cake on the plastic covered plate and put hot wet towels on the bottom of the pan.
    
4. Remove the pan bottom, peel off the paper and invert the cake onto the serving plate. The finished cake will be 1-1/2 inches high. Serve at room temp.

Bittersweet Chocolate Truffle Layer (between the 2 torte layers)

• 1 pound bittersweet chocolate, finely chopped
   
• 1 cup heavy cream
   
• 6 tablespoons pure maple syrup

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

The Ultimate Chocolate Ganache

• 2 cups heavy cream
   
• 4 tablespoons unsalted butter
   
• 4 tablespoons granulated sugar
   
• 12 ounces semi-sweet chocolate, broken into 1/2-ounce pieces
   
• 6 ounces unsweetened chocolate, broken into 1/2-ounce pieces
   
• 4 ounces white chocolate, broken into 1/2-ounce pieces

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

Chocolate Espresso Fudge Sauce

• 1/3 cup unsweetened cocoa powder
   
• 1 teaspoon espresso powder (we had trouble finding this so we ground espresso beans to a fine powder consistency)
   
• 1/3 cup granulated sugar
   
• 1/4 cup milk
   
• 1/4 cup heavy cream
   
• 1/4 cup light corn syrup
   
• 2 ounces semi-sweet chocolate, finely chopped
   
• 1 tablespoon unsalted butter
   
• 1 teaspoon vanilla extract

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