Huge Lindt Chocolate Giveaway and Great Recipe for a Lindt Chocolate Obvilion Truffle Torte with Raspberry Sauce

Well it's Valentine's Day very soon and I can't think of a better way to celebrate the Holiday of LOVE than with Chocolate.  But not with just any kind of chocolate,  Lindt Chocolate! 

And the only way this could get better is.....

Lindt has sent me some of their dark rich chocolate to create some fabulous, rich, chocolaty desserts....


PLUS...

They have agreed to sponsor a HUGE Giveaway on my blog --- see farther down this post on how to enter this Chocolate Lovers Giveaway that ends  02-19-11 at 11:59pm MST.

I decided to use Lindt's Swiss Bittersweet Chocolate Bars - The Swiss Classic Bars are created with the original Swiss chocolate recipe developed with passion and dedication by Lindt Master Chocolatiers since 1845. Lindt Bittersweet bar has a 49% cocoa content....To help me create my first Chocolate Masterpiece.

It is called Chocolate Oblivion Truffle Torte.  I found this recipe many years ago in one of my cookbooks called "The Cake Bible" by Rose Levy Beranbaum. I also make an easy Raspberry sauce to pour over the top of the torte prior to serving which marries well with the sweet, rich torte.  The sauce helps balance out the torte with a slightly tart, fresh tone.

Amazingly enough this recipe only has three ingredients - Lindt Chocolate, Butter and eggs...

So do I have you drooling yet???  Read further down for details on how to enter the Lindt Giveaway!

Here is the recipe for this rich, smooth, creamy, decadent, velvety, chocolaty delight.

Ingredients (all at room temperature):
1 Pound (16oz)  Lindt Swiss Bittersweet Chocolate

1 cup unsalted butter

6 large eggs

Directions:

Prepare pan: One 8-inch springform pan at least 2 1/2 inches high, buttered and bottom lined with buttered parchment or wax paper; outside of pan wrapped with a double layer of heavy-duly foil to prevent seepage.

One 10-inch cake pan or roasting pan to serve as a water bath.


Preheat the oven to 425 degrees F.

In large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted.

In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.)

Using a large wire whisk or rubber spatula, fold 1/2 the eggs into the chocolate mixture until almost incorporated.

Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.

Scrape into the prepared pan and smooth with the spatula.

Set the pan in the larger pan and surround it with 1 inch very hot water.

Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.)

Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.

To unmold: Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel.

Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvent onto the serving plate.

This little piece of Chocolate Heaven can be stored in the fridge for up to 2 weeks. Do not freeze because freezing changes the texture.

Serve: Room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water.

Serve with an easy raspberry sauce - I thaw two bags of sweetened raspberries and then use a wire strainer to push the raspberries and pulp through, leaving the seeds behind.  I place the liquid into a sauce pan and add 2 teaspoons of lemon juice and two teaspoons of granulated sugar. I reduce the mixture down to make a nice syrup.  Cool before serving.

Being a Consultant


Do you love chocolate so much you wish you could make a career of it?  I know I do and Lindt has started as awesome Consultant program called Lindt Chocolate RSVP

Now you can turn your passion for chocolate into a fun and rewarding business.  The demand for premium chocolate continues to grow, which makes chocolate not only delicious, but also a great way for you to earn extra income. As an independent Lindt Chocolate R.S.V.P.Consultant you have the opportunity to benefit financially, make new friends, and enjoy a flexible schedule - all while you are working with the world leader in premium chocolate.

As an Independent Lindt Chocolate R.S.V.P. Consultant you can
* Increase your income

* Work from home

* Create your own schedule

* Have pride in the product you sell

* Enjoy the ease of online ordering with your own dedicated website and business support

* Much more!

Contact a Lindt Chocolate R.S.V.P. Consultant to get started today!
Here all the information everyone has been waiting for..... You can win.....

The Lindt Chocolate Passion Recipe Book - Lindt is proud to present this unique collection of chocolate recipes which have been created by the Lindt Master Chocolatiers. In the pages of Lindt Chocolate Passion, the Master Chocolatiers share their personal recipes and techniques. Not only will you learn tips for working with chocolate, you'll find exquisite photographs that illustrate more than sixty chocolate recipes.

                                              

The Lindt Chocolate Passion Cookbook and an assortment of Lindt Excellence Chocolate Bars: Black Currant, White Coconut, Toffee Crunch, A Touch of Sea Salt, Chili, and Intense Mint.  Value $56.

                                                          

Open to US residents only age 18 or over. You must complete the Mandatory Entry to be eligible. This giveaway will close on Feb 19th, 2011 at 11:59pm MST Time. Please leave a separate comment with email for each entry that you complete.



Mandatory Entry - Please go over to the Lindt website and look around. Come back here to Fishful Thinking and let me know what product you would love to try or have tried!

Bonus Entries:

Follow Fishful Thinking Blog on Google Connect (one the right side of my blog).

Follow Lindt Chocolate on Facebook.

Leave on Message on Facebook that Fishful Thinking sent you

Follow @Lindt_chocolate on Twitter.

Sign up for the Lindt Lover Newsletter (bottom right of page).

Check out Lindt usa Blog - and tell me which post you liked best.

Write up your own post about this giveaway along with live links to Fishful Thinking Blog and to Lindt and post it on your blog (leave link).

Tweet about the Giveaway: You can copy and paste the following Tweet over on Twitter once per day.

Copy and Paste Tweet:

U can #win @Lindt_chocolate Passion Cookbook + 6 Lindt Excellence Chocolate Bars on @busch0218 blog!http://t.co/bgZHh5R Ends 02-19 11:59MST

Please leave a separate comment with email for each entry that you complete -PLEASE!

Good Luck Everyone and Thank You LINDT.
Watch for more Chocolate Recipes in which I use exquisite chocolate from Lindt...Coming soon.