Chocolate oblivion truffle torte from The Cake Bible (page 84) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crème ivoire deluxe [frosting]; Crème ivoire [frosting]; Chocolate cream glaze; White ganache; Chocolate rose modeling paste; Jewel glaze; Raspberry purée and sauce; Brandied Burgundy cherries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on December 31, 2016

    Note to self: I used Baker's premium dark chocolate, five slabs (70 percent cacao), which worked well.

  • Frogcake on December 31, 2016

    OMG! This quite the decadent torte! So rich, and so easy to make! I appreciate the credit given to Bonnie Stern in her role developing the recipe. I wasn't so optimistic making this as I lacked some basic equipment in my kitchen away from home, including a whisk and springform pan. Despite some challenges, I can declare success. Would definitely make this again. I will serve this tonight with fresh berries, mint and lightly sweetened whipped cream to welcome the New Year.

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