Chocolate Oblivion Truffle Torte

Chocolate Oblivion Truffle Torte in name alone sounds absurdly decadent. This light and fluffy torte is not too complicated, but requires lengthy preparations and will need to be executed carefully. Only calling for three ingredients, the recipe will serve a good number of people and would be great for any special occasion. This torte is also a good substitute for a normal cake and is perfect for the chocolate lover.
Chocolate Oblivion Truffle Torte
-Yields about 16 servings
  • 1 lb bittersweet chocolate
  • 1 c unsalted butter
  • 6 large eggs


  1. Preheat the oven to 425° F
  2. Place a pan of water on top of the stove. Heat until hot, but not boiling.
  3. Put a large heatproof bowl over the pot and mix the chocolate and butter. Stir periodically until melted into a smooth liquid.
  4. Set that aside. Get another large metal bowl, place over the same pan and heat the water to a simmer.
  5. Add the eggs to the second bowl and stir continually to avoid curdling. The mixture should be warm.
  6. Remove from heat and whisk until its volume triples in size, and soft peaks form when the whisk is raised.  Beat for about five minutes for this to occur.
  7. Fold about 12the eggs into the chocolate mixture using a rubber spatula.
  8. When the eggs are fully folded into the chocolate, add the rest of the eggs until no streaks are left and everything is mixed together. Make sure that the heavy mixture at the bottom of the chocolate substance is blended in well.
  9. Pour into the baking pan. Try to transfer all of the mixture. Smooth out the top.
  10. Place the pan into a larger pan that is filled with 1 inch of very hot water. Bake 5 minutes.
  11. Cover the pan loosely with buttered foil. Bake 10 minutes.
  12. Take out of oven and let it cool on a rack for 45 minutes.
  13. Cover with plastic wrap and place it in the refrigerator for about 3 hours or until very firm.
  14. When getting the cake out, if you are using a springform pan, just pop the sides off. If you are using an aluminum baking pan, run a knife along the outside of the cake to loosen up the edges.
  15. Place the pan on a stove burner over low heat so as to warm up the bottom. This will only take a minute or two, so keep an eye on the pan.
  16. When the bottom is loose, put a large plate over the pan and carefully flip both together. If the cake does not release, try putting it back on the stove top and try again.

Whipped Cream


  • 2 c whipping or heavy cream
  • 1 T confectioners sugar


  1. Slowly pour the whipping or heavy cream into an electric mixer. Add the tablespoon of confectioners sugar.
  2. Drape a clean dish cloth over the mixing bowl to prevent splashing. Start the electric mixer slowly, and gradually increase the speed.
  3. Continue until the mixture is stiff and is no longer a liquid.

We had a little trouble with the water bath. First, we couldn’t find a pan that would fit the cake pan and also hold the water. Eventually we found one of the pans we used to cook the chickens in last Thursday. The next problem we ran into was that the recipe called for a springform pan. Unfortunately, as much as Amory tried to make the pan waterproof, the foil would still let water seep through the cracks. So we substituted the springform pan for a regular round aluminum pan. The whipped cream came out wonderful and complimented the torte nicely.




French Bread

Today, we as a class are having a baked-chicken lunch with yummy sides. As a group, we decided to make french bread because no meal is complete without some sort of bread. There are so many different types of bread and it was hard to choose. We wanted something simple, classic, and would work well with carrots, potato dishes, and most of all, chicken. French bread is something that can be enjoyed by many different people because its just simple bread that is good plan or with butter.
French Bread
-Yields 2 baguettes
4 c All purpose flour
2 t Salt
2¼ t Active dry yeast
2½ c + 1 T water
1 Egg White
  1. Mix the flour, salt, and yeast in a large bowl.
  2. Pour in 1½ c warm water and mix by hand until the dough become elastic.
  3. Cover with a moist cloth and let rise for 1½-2 hours.
  4. When the dough rises to twice it’s original size, punch it down and divide it in half.
  5. Place the halves onto a floured surface and pat into a rough rectangle. Then, roll the dough away from you to form it into the traditional baguette.
  6. Place the two loaves onto a greased baking sheet. Be aware that they will double in size. Cover with a floured cloth. Let rise.
  7. Preheat the oven to 400° F.
  8. With a sharp knife, score the top of the loaf. The cut should be about ½ inch into the dough.
  9. Pour 1c of water into a baking pan and place it on the bottom rack of the oven. The steam will make the crust of the bread crisp.
  10. Bake the bread on a center rack for 15 minutes, then reduce the heat to 350° F and bake for another 25 minutes, or until crust it is golden brown.
  11. Brush the bread with a combination of 1 egg white and 1 T cold water. Bake for another 5 minutes.
  12. Let cool on rack and serve.

This classic recipe resulted in a delicious outcome of warm, crunchy french bread that really complemented the chicken lunch. Even though at points, one has to carefully read the recipe otherwise mistakes can be easily made, the end result was completely worth the long wait and attention. One of the things that as a group we noticed is make sure that once the french bread is done cooking, let cool until a reasonable temperature, otherwise it is difficult to cut to serve. Also the water bath is key to the crust of the bread, making the crust crunchy and delicious. Overall, the french bread was a success!

Cheesecake with Strawberry Sauce


  • 2 lbs Cream Cheese
  • 1 Egg
  • 1 c Heavy Whipping Cream
  • 1 T Flour
  • ½ c Maple Syrup
  • ½ t Vanilla
  • 3c Crushed Graham Crackers
  • 1 c butter, melted
  • 1 1/2 c frozen strawberries
  • 1 T maple syrup
  • 1 t corn starch


  1. Preheat the oven to 400°F
  2. Melt the butter. Pour the melted butter over the crackers until the mixture becomes stiff enough to hold together on it’s own.
  3. Press this into the bottom and halfway up the sides of a springform pan.

    Graham cracker crust in the spring-form pan.

  4. Bake at 400°F for 5-10 minutes, and give some time for it to cool.

Strawberry Sauce:

  1. Mash frozen strawberries
  2. Put mashed strawberries in to a sauce pan and bring to a boil, stirring constantly. Keep at this boil until the sauce becomes thick.

    Heating up the strawberries to create the sauce.

  3. Add the maple syrup to sweeten to the sauce.
  4. Leave until cool. Mix in the corn starch to stiffen.

    Cooling both the cheese cake and the strawberry sauce.

  5. Place on top of the cheese cake right before placing the cake into the fridge.

    Pouring the sauce on top of the cheese cake.


  1. Preheat the oven to 325°F
  2. Whip the cream cheese until soft.

    Whipping the cream cheese.

  3. Mix together the cream cheese, the egg, cream, flour, syrup, and vanilla into a large mixing bowl. Be careful not to over mix, as it can cause the cake to crack during cooling. There will be small lumps in the mix.
  4. Pour the cheese mixture into the crust.
  5. Place a pan full of water on a low rack in the oven. This will keep the cake moist, and prevent cracking.

    How to place the pan of water underneath the cheese cake in the oven.

  6. Bake the cake for 45 minutes to 1 hour. Allow it to cool in the oven  with the door cracked for at least 1 hour. Run a knife between the crust and the side of the pan to separate them.
  7. Top with the strawberry sauce and cool  in the fridge for at least 2 hours. When stiff, remove the sides of the pan and serve.

    Making sure that the cheese cake is not sticking to the springform pan.

This recipe went very smoothly. The biggest recommendation we can make is to allow the cream cheese to reach room temperature before whipping. Soft cream cheese is much easier to beat, and (hopefully) cling to the whisk less compared to the cool cream cheese. We also found that an electric mixer is very necessary to properly whip the cream cheese, although the other ingredients should be mixed by hand. Use as few strokes as possible and make them large and slow to make the cheese cake come out the best.

Cream Scones with Strawberry Jam

Today, we decided to experiment with eggs and breakfast sides. As a group, we wanted to make something unique out of common ingredients. After some thought, we thought of baking scones with a twist. We initially found a scone recipe out of the Joy of Cooking written by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, 2006. There were a couple of scone recipes that we could have chosen, but when thinking about our budget, we went off a recipe called Cream Scones. This recipe is an alteration of an existing recipe, where you substitute more heavy cream in place of eggs and butter. When thinking about how to serve these scones, there were two possibilities, either serving scones with jam or  cinnamon sugar. After some discussion, we decided that we would use jam on these scones because it seemed to be more fit for the theme of breakfast. And from there, we found some homemade strawberry jam that we could use.

With all this thought towards the preparation of these scones, we finally got to the part where we started to bake. Since we used an alteration of another recipe out of the Joy of Cooking, it was a little confusing to follow the directions. There was a big chunk of the directions that we had ignore, making it critical that we were paying close attention to what was happening. After mixing the dry ingredients together and the heavy cream, Amory had the idea that we make the scones almost like a layered cake. Having jam in the center, we would shape out two disks, creating layers. We were almost to the point where we could put it in the oven and wait, but as a group, we had to decide whether or not to put sugar or salt on top of the scones. Thinking that if we put sugar on top of the scones, it would make the scones something too sweet to have for breakfast, we decided to sprinkle salt on the scones. After fifteen minutes of waiting and hoping that  the scones would come out perfectly, we knew that we had done a good job.

Delicious Cream Scones

Cream Scones with Strawberry Jam
Yields 8 scones

1  3/4 cups all-purpose flour
2 1/4 tsp. baking powder
1 tbs. sugar
1 1/4 cups heavy cream
1/2 cup jam

The scone's dough is primarily flour and cream

Preheat the oven to 450° F

  1. Combine all dry ingredients in a large mixing bowl. Mix until all clumps are gone.
  2. Pour in heavy cream and stir well until the mixture becomes a stiff dough. Try to avoid handling the dough as much as possible.
  3. Lightly flour the counter or work surface and transfer the dough onto the surface.
  4.  Divide the dough into two equal balls and shape into thick disks with a diameter of 6-8 inches.
  5. Spread the jam on top of one of the disks and place the disk left over the jam covered disk. Move the jam filled dough into the middle of a non-greased pan.
  6. Sprinkle either sugar or salt on top of the dough.
  7. Bake for about 15 minutes until golden.
  8. Let the scone cool for about 5 minutes.
  9. Cut into 8 slices and serve.
As a group, we thought  the scones were a success.  The whole experience of baking and preparing the scones ran smoothly and there were no complications. The only thing that we could have done to make the scones better was to leave them a bit longer in the oven. Just a minute or two more could have helped. If you are making this recipe for a small group of people, it would be perfect; letting people even have seconds. But if you are making this for more than five people, you might want to make more than one, just so everyone can have a good amount. Overall, baking the scones are worth it because they come out deliciously.

Homemade Jam was layered into the crust

The finished scone. Delicious.