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Friday, April 1, 2011

Double Chocolate Mousse Torte

I was on the search for the most rich, decadent, dark chocolate dessert that would pair well with a nice bottle of red wine. This cake could not have been more perfect. It is intensely chocolatey and when you cut into it you can actually see each of the three layers in every piece- quite lovely. It is a fun and DELICIOUS crowd pleaser.

Warning: this cake is a time commitment- its not something you can whip up on a moment's notice. However, none of the steps are particularly difficult and most of the "preparation" time is spent chilling in the refrigerator. Recipe from Bon Appetit, 2000.


       Chocolate Cake
- 8 ounces bittersweet chocolate, chopped
- 2 sticks unsalted butter
- 1 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour

        Chocolate Mousse
- 1 stick butter, cut into pieces
- 4 large eggs, separated
- 1/4 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup sugar

        Whipped Cream and Raspberry Toppings
- 1 cup heaving whipping cream
- 1 tablespoon sugar
- 1 container raspberries
- 1/4 cup simple syrup 

To make the bottom layer ("Chocolate Cake")... 
Preheat oven to 325 degrees and butter a 10-inch springform pan. Dust with sugar and set aside.
In a large saucepan melt the butter and chocolate on low heat, stirring constantly, just until melted. Remove from heat and let cool to lukewarm. Whisk in the sugar. Add the eggs one at a time, whisking between each addition. Mix in the vanilla and salt and then add the flour. Mix well. Pour into prepared pan and bake for about 35 minutes, or just until the middle of the cake begins to rise. Remove from oven, let cool completely on a rack. Cover and refrigerate while making the mousse. 

To make the mousse....
Melt butter in a double boiler over simmering water. Whisk together the egg yolks, 1/4 cup cream, and vanilla in a small bowl then slowly add to melted butter mixture, whisking while pouring. Whisk constantly until mixture reaches 150 degrees, about 6 minutes. At this point the mixture may appear broken- this is fine. Remove the bowl from over the water, add the chocolate and stir to melt. Set aside. 

With an electric mixer beat the egg whites and 1/2 cup sugar until medium-stiff peaks form. Whisk 1/4 of the egg white mixture into the chocolate mixture to lighten. Then fold the rest of the egg mixture into the chocolate. Pour into pan on top of the bottom chocolate cake layer. Refrigerate at least 6 hours. 

To make the toppings...
With an electric mixer beat 1 cup of heavy whipping cream until almost thick. Add 1 tablespoon of sugar and beat until desired consistency. Spread over cake. 

Using a food processor blend a container of raspberries. Stream in some simple syrup until the mixture reaches the desired pourable consistency. 

Cut slices of the cake and drizzle raspberry sauce on each piece. Serve, enjoy, moan. 

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