RCP: Chocolate Oblivion

I made this years ago and loved it. Tonight I am making it for a beer/wine tasting class (Beer vs. Wine). It is kind of a strange recipe but it works.

Chocolate Oblivion

1 1/2 # best quality Bitter Chocolate, broken into pieces
1 1/2 cups cold, unsalted Butter, cubed
9 eggs

Preheat oven to 425*

Butter a 12 inch cake pan that is 2 inches deep and line with parchment.

Melt chocolate and butter in a bowl over hot water until smooth. Cool just a little.

Beat the eggs in a bowl over simmering water until they just start to thicken. Remove from heat and continue beating until soft peaks form.

Fold half the eggs into the chocolate until combined and then fold in the other half.

Pour mixture into the cake pan, cover with buttered foil, and place in a bain-marie of very hot water. If you can get the water to reach the rim of the pan then do so.

Bake for 5 minutes. Remove the foil and bake for 10 minutes more or until just set.

Remove from oven and cool. It will continue to set as it cools.

Unmold onto a plate and serve.


rwj

Should this rise when cooked? I'm curious about the texture: pudding-like or sort of like a souffle?

Like I said, it's been ages since I made this. IIRC it does not rise and has a dense, creamy, and seductive texture; much like a woman fresh from the shower and wearing a very succulent lotion.

Consider it fudge with a doctoral degree.

rwj

No sweetener? Gail said it sounds like a heart attack on a plate. I said yeah, but I'd die with a smile on my face.

No sweetener?

That threw me the first time. But the bittersweet chocolate is sweet enough to carry it. It is very intense. I just served it with Bing cherries in a red wine syrup with vanilla. The class flipped.

rwj

I have a recipe from a calendar for a Syrah - blueberry dish that could go with it.