Double Chocolate Mousse Torte
Ingredients
The cake
-
8
ounces
bittersweet or semisweet chocolate, chopped
-
1
cup
salted butter
-
1
cup
granulated sugar
-
5
large
eggs
-
1
tablespoon
vanilla extract
-
¼
teaspoon
salt
-
¼
cup
all-purpose flour
The mousse
-
2
tablespoons
unsweetened natural or Dutch-process cocoa powder
-
5
tablespoons
hot water
-
8
ounces
bittersweet or semisweet chocolate, chopped fine
-
1
tablespoon
salted butter
-
1 ½
cups
cold heavy cream
-
1 to 4
tablespoons
granulated sugar, depending on desired sweetness
-
½
teaspoon
vanilla extract
-
pinch
table salt
Whipped cream topping
-
¾
cup
cold heavy cream
-
2
tablespoons
powdered sugar
-
2
cups
fresh raspberries, or other fresh fruit
-
Grated chocolate, for garnish (optional)
Instructions
- Preheat the oven to 325°F and prepare a springform pan.
- Melt chocolate and butter together, then cool slightly.
- Whisk in sugar, then add eggs one at a time, mixing well.
- Stir in vanilla, salt, and flour until just combined.
- Pour batter into the pan and bake for 30-35 minutes until set.
- Let the cake cool completely before chilling.
- For the mousse, mix cocoa powder with hot water and set aside.
- Melt chocolate and butter, then mix with cocoa mixture and cool.
- Whip cream with sugar, vanilla, and salt until soft peaks form.
- Fold whipped cream into the chocolate mixture until combined.
- Spread mousse over the cooled cake and refrigerate for at least 6 hours.
- Prepare whipped cream topping and spread over the mousse before serving.
- Garnish with raspberries and grated chocolate if desired.
Nutrition Facts (estimated)
Servings
15 slices
Calories
514
Total fat
39g
Total carbohydrates
36g
Total protein
5g
Sodium
192mg
Cholesterol
140mg
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