Double Chocolate Mousse Torte

Double Chocolate Mousse Torte

 

Cake:
8 ounces bittersweet or semisweet chocolate, chopped (like Melanie, I used some of both.)
1 cup butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour

Preheat oven to 325°F. Butter 10″ springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour into prepared pan. Bake at 325° until cake just rises in center, 30-35 minutes. Cool completely in pan on rack. (My cake fell in the middle, that’s alright.) Cover and chill while making the mousse.

Chocolate Mousse:

1/2 cup butter, cut into pieces
4 large eggs, room temperature, separated
1/4 cup whipping cream
1 tablespoon vanilla extract
8 ounces semisweet chocolate, chopped very finely or grated
( make sure it is chopped finely or it won’t melt completely)
1/2 cup sugar
pinch of cornstarch

Melt butter in medium metal bowl set over saucepan of simmering water. Don’t let the bowl touch the water. (Use a double boiler if you have one.) In a small bowl, whisk yolks, 1/4 cup cream and vanilla. Gradually whisk yolk mixture into bowl with the melted butter. Whisk constantly over simmering water until thermometer reaches 150°, about 6 minutes. Remove from stove; add chocolate and stir till melted. Set aside. Beat egg whites with sugar and cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Spread over cake. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Topping:

3/4 cup heavy whipping cream
2 tablespoons powdered sugar
Chocolate curls or fresh raspberries for garnish

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Beat cream and powdered sugar in medium bowl until peaks form. Spread over torte. Garnish as desired.