corazon
Executive Chef
I made this for a silent auction last night. This is a choc lovers dessert! The bottom layer is very dense, while the mousse is light. The berries and whipped cream even out the richness of the dessert. The photo below does not have the whipped cream topping, I omitted it for the auction. This is a simple recipe to follow with great results! There's also another photo in the members photos section.
Double Chocolate Torte
Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I use semi-sweet Choc Chips to avoid the chopping)
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
¼ teaspoon salt
¼ cup all purpose flour
Mousse
½ cup unsalted butter, cut into pieces
4 large eggs, separated
1/4 cup whipping cream,
1 tablespoon vanilla extract
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
½ cup plus 1 ½ teaspoons sugar
1-1½ ounce kahlua (optional)
3/4 cup whipped cream
1 cup fresh raspberries
1 cup fresh strawberries
For cake:
1. Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar.
2. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition.
3. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.
For mousse:
1. Beat egg whites and ½ cup sugar in large bowl to medium-stiff peaks. Set aside.
2. Melt butter in a double boiler or a medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water).
3. Whisk yolks, ¼ cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until mixture has thickened to a hollandaise consistency. Mixture will break if you've gone too far.
4. Remove from over water; add chocolate and stir to melt.
5. Whisk ¼ of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture.
6. Stir in kahlua.
7. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat ¾ cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with strawberries and raspberries. Sprinkle with 1 ½ teaspoons sugar.
Double Chocolate Torte
Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I use semi-sweet Choc Chips to avoid the chopping)
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
¼ teaspoon salt
¼ cup all purpose flour
Mousse
½ cup unsalted butter, cut into pieces
4 large eggs, separated
1/4 cup whipping cream,
1 tablespoon vanilla extract
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
½ cup plus 1 ½ teaspoons sugar
1-1½ ounce kahlua (optional)
3/4 cup whipped cream
1 cup fresh raspberries
1 cup fresh strawberries
For cake:
1. Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar.
2. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition.
3. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.
For mousse:
1. Beat egg whites and ½ cup sugar in large bowl to medium-stiff peaks. Set aside.
2. Melt butter in a double boiler or a medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water).
3. Whisk yolks, ¼ cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until mixture has thickened to a hollandaise consistency. Mixture will break if you've gone too far.
4. Remove from over water; add chocolate and stir to melt.
5. Whisk ¼ of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture.
6. Stir in kahlua.
7. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat ¾ cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with strawberries and raspberries. Sprinkle with 1 ½ teaspoons sugar.
Very nice!
