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Chocolate Oblivion Torte

Chocolate Oblivion Torte

I came across this recipe in Rose Levy Beranbaum’s Cake Bible, a book that really deserves that name. I found the short ingredient list really intriguing and decided to give it a try. I first made this cake a few months ago; it had rave reviews from friends, so, I thought in addition to the classic Pesach cake and other treats, I would add this new torte to my Passover recipes archive.

The recipe below is only half the original recipe and it makes enough cake to feed at least 6 people, 6 hungry people with a sweet tooth that is. I bake it in a 7 inch springform but if you are feeding a crowd, then double the recipe and bake it in a 10 inch springform pan, the baking time does not change.

The torte tastes almost like a super rich chocolate mousse when it’s at room temperature but when it’s cold from the fridge it has the texture of really dense and full of chocolate fudge.

Chocolate Oblivion Torte

  • 3 eggs, at room temperature
  • 8 oz. (227 grams) kosher for Passover chocolate
  • 4 oz. (1 stick/113 grams) unsalted butter
  • Cocoa powder (optional)

Preheat the oven to 425F. Butter a 7 inch springform pan, line the bottom and the sides with parchment paper and wrap it with two pieces of foil (like you would for a cheesecake, the torte is baked in a water bath).

Melt the chocolate and butter over a double boiler, set aside.

Crack the eggs into the bowl of an electric mixer or the bowl you will be whipping them in and heat them gently over a double boiler whisking constantly, once the eggs are warm to the touch, remove from the heat and whip on high speed until they have tripled in volume, for about five minutes.

Pour half the whipped eggs into the melted chocolate and butter and fold with a spatula, add the remaining eggs and fold gently into the chocolate mixture, make sure there are no white streaks remaining in the batter.

Pour the batter into the prepared springform pan and place it in a large baking pan, pour hot water to reach about half way up the springform pan bake for 5 minutes, cover with buttered aluminum foil and bake for another 10 minutes. Remove the cake from the oven and place it on a wire rack to cool, for about an hour.

Once the torte has cooled, cover with plastic wrap and refrigerate for a few hours, overnight is best.

About half an hour before serving, remove the torte from the fridge, unmold and let stand at room temperature. Cut thin slices with a knife dipped in hot water and serve with a light dusting of cocoa or raspberry sauce as suggested in the book.

Chocolate Oblivion Torte


19 comments to Chocolate Oblivion Torte

  • This looks absolutely devine! And only 3 ingredients! I’m so intrigued, I have to try it out. I bet the raspberry sauce would compliment it nicely..and a bit of whipped cream too!

  • WOW! This would definitely fit the bill when I have one of my chocolate cravings. Do you think coconut oil or Earth balance would work?

  • This looks just wonderful. I don’t have a springform pan for Passover. Do you think it would ‘flop’ in a regular 9×13 pan?

  • Megi, Lovely cake! Great photo’s! Love your blog and your beautiful baking!

  • That ingredient list is beautifully short. I love the pictures and this is definitely going on my to make list…I love chocolate and simplicity. Perfection!

  • LindenTea

    Thank you Linda, if you like chocolate, I think you would really love this.

    Dawn, I was thinking the same thing, mainly to make it dairy free and I try to use coconut oil instead of butter whenever I can. I’ll try it next time we have friends over.

    Rivki, thank you! You can definitely bake it in any kind of pan, as long as you bake it in a water bath. In fact, I think that way you could make neat squares and serve them like brownies. By the way, half the recipe doesn’t make quite enough batter for a 9×13, I think an 8×8 or 9×9 would be best. Hope you give it a try.

    Kathy, thank you for your comment, I love your blog too.

    MegSmith, I love simplicity when it comes to chocolate too, I really hope you like it.

  • Leah Levi

    Your gluten free recipes are amazing! I was planning on making your almond chocolate cake for tomorrow but now I can’t decide which one to make! By the way, is there a way to see all of your Pesach recipes?

  • What a gorgeous looking cake you have made! I have an award for you, do pick it up from my blog, cheers!

  • I had decided to make a chocolate flourless cake for Passover. I guess I should call it Matzah-less cake. This recipe is easier than mine so maybe, I can use your recipe instead of mine.

    I made coffee brownies today with potato starch.

  • The cake looks amazing and it does not look like some of the Passover cakes, I have seen. It looks dense and rich.

  • Megi’ciğim ellerine sağlık. Bu kadar az malzemeyle nasıl da güzel bir görüntü çıkmış ortaya. Hani seninle badem unu vb. ürünler için hammadde alacağımız mağaza arayışındaydık. Sonunda Eminönünde bir dükkan keşfettim 2 gün önce. Bol bol badem unu, ganaj çikolata stok aldım taşıyabildiğim kadar. Şimdi sıra senin unsuz keklerini denemeye geldi :) Şimdi yeniden unsuz tariflerin arasında kayboluyorum izin verirsen. Minik Sara’cığı ve seni öpüyorum. Sevgiler.

  • Bu kadar az malzemeyle, inanılmaz lezzetli bir kek olmuş. Devamlı yapacağım tariflerin arasına bir yenisi daha eklendi.
    Ellerine sağlık Megi’ciğim.

  • This cake looks so light and delicious! I can completely understand the “oblivion” title.

  • Megi, I love your chocolate desserts. Sounds delicious…it’s amazing what 3 ingredients can produce:).
    Love how you explained the taste difference in serving it cold versus room temp. I would love to try it with fresh raspberries. Lovely presentation, as always.
    Oh, your spinach gratin looks so good! You are really a wonderful cook as well as a baker. So talented!

  • Leah Levi

    Megi, the chocolate torte was out of this world, I doubled the recipe and baked it in a 10 inch springform pan. I thought the texture was perfect at room temperature but my husband and children LOVED it cold and asked for seconds. Thank you so much for posting this recipe, it has already become a family favorite and I am sure I’ll make it again next week.

  • Greek Girl from Queens

    This torte looks absolutely delicious. I can just imagine how amazing it tastes. It looks so beautifully light, too – maybe that means I can feel guilt-free (relatively) when I want a second helping. Thanks for sharing this, Megi.

  • LindenTea

    Thank you all for the nice comments, I appreciate them more than you can imagine.

    Leah, I am so glad you liked it, my husband prefers it cold too. :)

  • Michelle

    I’m excited to try this torte but before I shop, I’m wondering what kind of chocolate did you use (bittersweet?).

    Looking forward to a new torte for Passover!

    Thank you!

  • LindenTea

    Hi Michelle, I used bittersweet for a rich chocolate taste. Please let me know if you like it. Wishing you and your family a very happy and healthy Passover.

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