Well, the time has finally come to fill you in on my favorite chocolate dessert of this century. I’ve made this at least four times and I seriously cannot resist the decadent quality of this torte. It.Is.Amazing.
Here’s the low-down: a dark, intense chocolate and fudgey brownie-like chocolate cake is layered with silky, rich, irresistible chocolate mousse and topped with sweetened whipped cream and raspberries.
It is undeniably one of the best desserts I’ve ever had. Better than any chocolate mousse cake I’ve ever ordered at a restaurant (and trust me, I’ve ordered more than my share), this torte is so elegant and delicious, it will gain you fame and fortune.
I’m still waiting for both. While I wait, I’ll continue to make and devour this double chocolate masterpiece.
Note: The chocolate mousse layer for this cake uses raw egg whites that have been beaten to stiff peaks – the mixture lightens up the mousse and makes it positively ethereal. However, if you are opposed to using raw egg whites, I’ve provided an alternate mousse recipe below that I used in another cake recipe and it is very, very delicious, too.
- 8 ounces bittersweet or semisweet chocolate, chopped (I used half bittersweet, half semisweet)
- 1 cup butter
- 1 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all purpose flour
- 1/2 cup butter, cut into pieces
- 4 large eggs, separated at room temperature
- 1/4 cup whipping cream
- 1 tablespoon vanilla extract
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped finely (it is important the chocolate for this mousse layer is chopped finely or it won’t melt completely when added to the warm egg yolks)
- 1/2 cup sugar
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 cups fresh raspberries
- Preheat oven to 325°F. Butter 10-inch-diameter 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 batter into the springform pan. Bake until cake just rises in center (tester inserted into center will not come out clean), 30-35 minutes. Cool completely in pan on rack (the center of the cake may fall slightly). Cover and chill while making mousse.
- Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken – mine did not but it was very thick like custard or pudding). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar and a pinch of 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. Pour mousse over the cooled 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 3/4 cup cream and powdered sugar in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries.
Alternate Chocolate Mousse
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces bittersweet or semisweet chocolate , chopped fine
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt
Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in the microwave on 50% power, stirring often, until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
In a clean bowl with an electric mixer, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when beaters are lifted, 15 to 60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and proceed with the rest of the recipe above.
Recipe Source: adpated slightly from epicurious.com/alternate mousse from Cook’s Illustrated