Chocolate Oblivion Truffle Torte

I feel about dark chocolate a bit like I feel about knitting (25 years), running marathons (13 years), and yoga (12 years): that I must proclaim to the world that I was on board long before the bandwagon started filling up, because, you know, I am so incredibly cool, avant-garde, and fashion forward.

The last time I actively chose milk chocolate unattached to peanut butter (i.e. Reese's) was in India in 1990 when I ate a Cadbury Dairy Milk every day, very much for comfort rather than taste. These days, if the only choice is milk, I just say no, and we don't even discuss the travesty that is white. But dark, now that is another matter, and apparently the rest of the world is coming around to the same opinion, or at least so says Bill Buford in an article I have not yet managed to finish, despite my commitment to the topic.

Lately, though, the commodification of all things dark chocolate has become a bit much for me. I will say with no shame that I can't tell the difference between Madagascar and Ecuador, and 80% chocolate does not taste good. I go up to about 70%, and then I stop. M, who also prefers dark (E does not particularly care), thinks 70% is too much, which is why we added four tablespoons of sugar to the Chocolate Oblivion Trufffle Torte, which we made with Scharffen Berger 70% Cacao Bittersweet.

We had guests with celiac, which meant flourless cake, so I turned to Nigella, but we had no rum, so I turned to Rose, and there we were. Butter, chocolate, eggs. And the aforementioned sugar. A lot of melting. A fair amount of beating. Some folding. Minimal baking. Chilling.

Totally to die for. Outrageously delicious. I'm not sure why my descriptors are so lacking, because this cake was outstanding, in an out-of-control, dark-chocolate, truffle kind of way, hence, I presume, its name, but this one is a serious keeper. In fact, I think I must go eat some more of it right now. Sorry I can't give you any through the computer, but you might want to go make it yourself, if you have any attachment to dark chocolate and deliciousness.