Chocolate Oblivion

Preparation info

  • Difficulty


  • Makes


    8¾ by ½ inch thick cake

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


bittersweet chocolate, 56% to 62% cacao, chopped . 8 ounces 227 grams
unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 ounces 113 grams
pure vanilla extract ½ tablespoon (7.5 ml) . .
3 large eggs, at room temperature ½ cup plus tablespoons (140 ml) 5.3 ounces 150 grams


Bake the Chocolate Oblivion

Set the springform pan into the larger pan and surround it with 1 inch of very hot water. Bake for 5 minutes (7 minutes if using the silicone pan). Place the 10 inch cake pan on top of the springform pan and continue baking for another 7 minutes. The Chocolate Oblivion will appear set but will wobble slightly if the pan is moved. (An instant-read thermometer should read 170°F/77°C.)