Name: Chocolate Oblivion
Ingredients: pure vanilla extract; bittersweet chocolate; 56% to 62% cacao; unsalted butter; eggs

Rose Levy Beranbaum

Chocolate Oblivion

Preparation info

Difficulty
Medium
Makes
one
8¾ by ½ inch thick cake

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

About

Ingredients

	VOLUME	WEIGHT
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 1½ tablespoons (140 ml)	5.3 ounces	150 grams

Method

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.)

Preparation info

Difficulty

Makes

Appears in

Ingredients

Method

Bake the Chocolate Oblivion