This 3-ingredient Chocolate Oblivion Truffle Torte is a PERFECT argument for the “Simpler is Better” philosophy. Easier than making cookie dough and 15 min to bake and you have Chocolate Perfection!
Years ago, when I was a college student, I dated this guy. He possessed this vibe other young men I’d met did not and one I hadn’t experienced before. The best way I can describe it is that I guess he was a bit of a risk-taker. He loved the outdoors, primitive camping, climbing large rocks, mountaineering, fast skiing, those types of activities. (I know, I know, not necessarily “risky” activities, but coming from where I did, they seemed risky to me.)
Conversely, my upbringing had been totally sheltered from those activities. My parents, having grown up on a farm and in farming communities, certainly weren’t very interested in things like camping as a vacation activity. Both born and bred in Kansas, the flattest state in the country, my Mom and Dad had no familiarity with mountains. So we spent just about all of our vacation time visiting Grandparents, many Aunts & Uncles and our countless cousins. I loved it and looked forward to it every year. But, because of this, I had no knowledge of camping and other activities that accompanied camping.
Anyway, this fellow, one day says to me, “Why don’t we go rappelling today?” Huh? What’s that? I’d seriously no idea. So, not wanting to disclose that I didn’t know what rappelling was or like the scaredy-cat I was, I agreed. We drove out to this kind of remote area. He tied a rope to a tree, slipped into a harness, then over the edge of a cliff, and gracefully bounced his feet off the 60-foot rock, making his way to the bottom. “Your turn!”, he said. Um, … uh, … no, thank you. I’d break my head. So, … yeah.
He ended up showing me, in great detail, (and several times over) all of the safety precautions, from the knots on the ropes, to how the caribeeners on the harnesses worked, to why this activity in no way was as dangerous as it looked. After all, he would be “on belay”, which meant he could stop my descent with the simple tug of a rope which was attached to him at the bottom of the rock. Ok, then. I ended up rappelling down the face of that rock several times! So much fun! So why am I telling this story? And how does it relate to this gorgeous Chocolate Oblivion Truffle Torte? It’s because some things, like rappelling, and like this Torte, are way simpler than they look.
Chocolate Oblivion Truffle Torte has just 3 ingredients: chocolate, eggs, butter. It bakes in just 15 minutes. In the beautiful Genius Desserts Cookbook, the instruction for this Chocolate Oblivion Truffle Torte covers 2 pages. But, much of that is dedicated to the audacity and delight this 3-ingredient masterpiece creates. So trust me, the actual work in putting this together is simple. It is so much easier than it looked. So, Be Brave! Go over that cliff! And, Enjoy!
If you love chocolate like I do, don’t forget my (gluten-free) Chocolate Tahini Brownies, this fantastic Chocolate Biscuit Cake, or this gorgeous French Chocolate Tart.
If you’re looking for a white Chocolate Valentines Treat, check out this Vanilla Cake with Strawberries and White Chocolate Cream Cheese Frosting! So good!
PIN this Chocolate Oblivion Truffle Torte for later ->
Chocolate Oblivion Truffle Torte
From Rose Levy Berenbaum, as seen on Food52, this torte is chocolate at its best – described as the more efficient vehicle for chocolate than a chocolate bar. And it’s true. The best chocolate flavor.
Of course, you will need the best chocolate, so be sure to get a chocolate meant for baking and one you like. I used 72% because that’s what I had on hand, but it’s recommended you use 55-62% cacao chocolate, which is sometimes labeled “semi-sweet” and sometimes “bittersweet” so it’s best to look at the percentage.
Getting the cake out of the springform pan is the most complicated part of the torte, so bring your patience and care for that part.
Special equipment: 8” Springform pan – I used a 9” and next time, would reduce baking time by 2 minutes, and parchment paper, aluminum foil, and a large pan to make a water bath to bake.
- Prep Time: 15 mins + chilling time
- Cook Time: 15 mins.
- Total Time: 4 hours
- Yield: 1 8” torte 1x
- Category: Chocolate
- Method: Baking
Ingredients
- 1 lb (454 g) Dark Chocolate (55–62 percent cacao)
- 8 oz. (2 sticks, 1 c, 227 g0 Butter, Unsalted, room temp
- 6 Lg eggs, room temp
Instructions
Prepare the Pan and the Ingredients
- Butter the inside of the Springform Pan. Place a round of parchment paper the size of the pan bottom into the pan, and butter the parchment. Double Wrap the buttered pan in foil, making sure it is watertight, and place it inside a larger pan, such as a roasting pan, or a larger round pan if you happen to have one.
- Chop the chocolate into small pieces, and the butter into tablespoon-sized chunks.
- Preheat oven to 425F or 400F for Convection.
Prepare the Cake Batter
- Heat water in a large (4 qt.) saucepan to simmer on the stove. Place the butter and chocolate into the pan and let them melt. Stir occasionally. This can also be accomplished in a large bowl in the microwave, stirring every 20 seconds until melted. Stir until combined. Set aside.
- Crack the eggs into the large bowl of a stand mixer, or another large bowl if using a hand mixer. Set the bowl over the simmering water you used for the chocolate, whisking constantly until it is just warm to the touch if using a stand mixer. (Hand Mixer directions: Beat eggs over the simmering water until hot to touch.)
- If you are using a stand mixer, immediately place the bowl of warm eggs onto the stand mixer. Using the whisk attachment, whisk the eggs at Medium-High speed until very light colored and “billowy” – it should look like softly whipped cream. This takes about 5 minutes. (Hand Mixer directions: Beat hot eggs 5 minutes or longer if they are not completely cooled after 5 minutes.)
- Gently fold half of the egg mixture into the chocolate mixture using a wire whisk or rubber (or silicone) spatula, until few streaks remain. Then using a rubber (or silicone) spatula, gently fold in the remaining eggs, making sure the heavier chocolate mixture is evenly incorporated and just one or two streaks remain.
- Pour into prepared pan, which is in the larger (or roasting) pan, and place the roasting pan into the preheated oven.
- Pour 1 inch of HOT (from your faucet) water into the larger or roasting pan. After 5 minutes, loosely cover with a section of buttered foil. Bake 10 minutes longer. (If using a 9” Springform, check for doneness after 8 minutes.) You want it to still wobble when you move the pan.
- Remove from the oven, and carefully take the Springform pan out of the hot water bath. Unwrap it from the foil and set on a wire rack to cool 45 minutes. After 45 minutes, wrap tightly in plastic wrap and refrigerate at least 3 hours before removing from pan.
- When ready to remove the cake from the pan, have ready: 1) Your desired serving plate, and 2) a buttered plastic wrap-covered flat bottom from a tart pan or other flat plate.
- Using warm towels, (or a hair dryer), gently warm the sides of the springform. Run a knife around the edge between the cake and the side of the pan. Gently loosen the pan sides, then invert onto the buttered flat dish. Then invert again onto your serving plate.
- Serve with whipped cream, raspberries or whatever you desire. I served mine with whipped cream and Ina Garten’s Raspberry Sauce.
Nutrition
- Serving Size: 1/16 recipe
Keywords: Chocolate, flourless, cake, torte
Love your story, Laura! It sounds like you had a lot of fun (But I don’t think I’d be brave enough to accept that kind of challenge). And this cake looks fantastic! I love flourless chocolate cakes, but I’ve only made it a couple of times (I think one recipe included almond meal as well, and the result was excellent). The only hard part about this kind of cakes is, as you mentioned, removing it from the baking pan… (Especially cause I don’t have patience). That’s not a huge problem, though – I can always use a spoon instead of a knife 🙂
You are so right, Ben! The difficult part is removing it from the pan, and this recipe does devote much of the effort to removing it from the pan. But it is all pretty simple, just a longer process than, say, a flour-based cake. But I also agree with your second point – a spoon is a fine choice of utensil for this cake!??
Laura,
I have made this torte 3 times and each time it was thinner than I would like. The one I just made is very thin. What am I doing wrong? I have very little height to my torte! I love the recipe, but just need to tweak it. Help!!
It’s amazing there are only three ingredients in this torte! Send me to chocolate oblivion with this yummy dessert! XOXO
Thanks, Kelly! There are a lot of us in the oblivion for sure!
What a stunning dseert for Valentine’s Day Laura! It looks so rich and delicious. I bet it would melt my Valentine’s heart for sure!
★★★★★
Thanks, Mary Ann! It definitely would be a perfect Valentine’s treat! Thanks for visiting!
Laura!! This looks suspiciously ultra-chocolatey, which you know, I’m in love and obsessed with. Pinning for later! Thanks for the recipe!
Our obsessions with extra-chocolatey are so similar, Kim! You’ll love this torte for sure! Thanks for the PIN!
I have absolutely no interest in rock climbing (I’m terrified of heights) but I have a great deal of interest in this torte. In fact, I think I need to make it tomorrow. Or maybe today :). Have a great week, Laura!
★★★★★
Kelsie – thanks for visiting, and I do hope you get the chance to make this chocolate masterpiece! You won’t be sorry!
Laura, this torte is just stunning! It’s incredible that it’s so easy to make. I remember Ruth writing that this is her favorite way of eating chocolate because it’s chocolate at its most intense flavor and perfect consistency. Definitely a keeper!
★★★★★
Thanks, Kelly – yes, I can see myself making this torte over and over again. It really is THAT good! Thank you for visiting!
Laura, a very nice torte that would set well on a Swedish table. I can relate to being raised in the flatlands. For me, it was the flatness of Eastern Texas. I was married and in my late twenties before I ever experienced camping in the mountains. OK, someone has to ask, what happened to the guy?
Ron, glad to know you are also from the flatlands. After living in hill and mountain country, as much as I love it, there’s something “comforting” about returning to the flatlands. And the guy? We’ve been happily married almost 30 years! And he’s taught me so much about climbing, camping, hiking and all of the activities I didn’t do as a child. He doesn’t like me to mention him on the blog, so I just defaulted to talking about “a guy”. Ha!
Wow, you weren’t lying when you said some things are easier than they look! I opened up this recipe as it looks amazing, and then I was shocked to see it only requires 3 ingredients. This would be perfect for Valentine’s Day…or after a day of rappelling. 🙂
★★★★★
Yes, David! It would be perfect after a day of rappelling as well – that’s a great idea! I love recipes with just a few basic ingredients that produce something wonderful, makes me feel like a magician! I guess we can say Rose Berenbaum is the magician. I’m just an apprentice at this point!?
Laura, I am loving this recipe, so easy and delicious and with just 3 ingredients even better. It looks absolutely amazing 🙂
★★★★★
Thanks, Ashika! I hope you get the chance to try this simple and amazing torte!
What a great story! My husband is from Kansas, so when he talks about hiking I always kid him. Thank god when he grew up he spent some time in Colorado! Anyway, I love Rose’s cookbooks, and although I’m not much of a baker, I think I could do this!!! Thanks!
Hi, Mimi! I’m glad someone else understands the vast (but beautiful) flatness of Kansas. And I’m glad you kid him,(!). Yes, this is a pretty easy recipe and I hope you get the chance to make it!
It’s hard for me to imagine just seeing a flat landscape all the time, like as you describe in Kansas. Being in Scotland I just have to look out of the window and see hills and mountains. Except for today where I can’t see anything much because of the pouring rain. Which is frequent here! This looks like a delicious cake. One of which I could do with a slice of today to beat the winter blues. 🙂
Neil – I can totally relate – I grew up in Indiana, which is pretty flat and now live in a hilly/mountainous region with weather so similar to yours. There are benefits to both for sure. However, no debate over whether this torte could beat winter blues – it certainly does! Thanks for your visit!
This is all I want right now. I love your story, too! My husband got me to do a lot of things I had never tried before, too. Skydiving and riding on a motorbike come to mind! Up next, this torte!!
Thanks, Katherine! It is all I want right now, too. Sadly I have to make another for that to happen – a good problem to have, of course! Not sure I want to skydive, but I guess it’s likely safer than I think it is. Hope you get the chance to make this decadent and delicious torte!
Oh dear ! After hard day I had, this is so comforting one ! My son’s birthday is around the corner : keeping to make !
★★★★★
So happy I can add comfort to your day! This truly is one of the best chocolate desserts ever! I’m pretty sure it will be on regular rotation in my house! Thanks for your kind words!