Double Chocolate Mousse Torte

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This recipe was pure awesome, like 9.5 awesome (note: the recipe category of 9+ has been a pain to retrieve for some reason, so it is getting changed to rating of nine or more. Additionally, for those recipes that will go in our permanent files, there is a new category of Mel’s permanent Recipe box and Stef’s permanent Recipe box). It came from melskitchencafe.com. Anyway, this was well worth the work. I cooked my bottom cake layer for 32.5 minutes, and mine was runny-ish in the center and set on the edges for the cake part, so it was like a molten lava cake. The original recipe from epicruious.com, says 35 minutes, so I might increase the time a slight bit. I don’t know if I would change it next time. It was super awesome. T his is pretty thick, at least as thick as pie, so I encourage you to click the link at the bottom to see the picture from melskitchencafe.com. I have noted my changes below in bold.

Double Chocolate Mousse Torte

Yield: Serves 8-10  

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.

Ingredients

    Cake:

  • 8 ounces bittersweet or semisweet chocolate, chopped (I used half bittersweet, half semisweet) I used about 60% bittersweet and 40% milk, and it would be fine with 100% bittersweet
  • 1 cup butter I will cut mine into pieces next time so it melts faster
  • 1 cup sugar I cut this down to 3/4 cup
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all purpose flour

    Mousse:

  • 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 I cut this down to 3 Tbs., and I will leave it out next time. Dark chocolate has enough sugar to carry the mouse in sweetness

    Topping:

  • 3/4 cup heavy whipping cream I used twice this much
  • 2 tablespoons powdered sugar
  • 2 cups fresh raspberries

Directions

    For cake:

  1. 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.

    For mousse:

  2. 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.
  3. 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.

http://www.melskitchencafe.com/double-chocolate-mousse-torte/

Source:

recipe retrieved 3/2/15 from http://www.melskitchencafe.com/double-chocolate-mousse-torte/

Comments

  1. thejohnmfamilyOctober 13, 2015 at 10:40 AM

    I leave out the sugar in the mousse, and it's fine with the Callebaut bittersweet chocolate. Also, I got a new pan, and I use a 9" pan and 35 minutes was too long. I am going to go back to trying 30-32 minutes and see if it will be better. 35 was fine, but it was a bit too well done on the edges.

    ReplyDelete
  2. thejohnmfamilyJune 30, 2018 at 1:50 PM

    Ok, so I got a new oven, and I think the baking time still stands true. I did about 34 minutes in my silver, aluminum pan (the older one), and it was great, but I think the 32 minutes would have been wonderful. This will not look done. In fact, it looks shiny and jiggly in the middle, but as long as the edges seem remotely set, it is done.

    ReplyDelete
  3. thejohnmfamilyJuly 3, 2018 at 7:53 PM

    Seriously--32 minutes. 33 TOPS

    ReplyDelete
  4. thejohnmfamilyApril 13, 2019 at 9:35 PM

    2/3 cup of sugar is fine, as it the normal chocolate mousse I make with cream cheese (I used 2 Tbs. of sugar and 8 oz. of chocolate). New oven, old pan, 32 minutes tops.

    ReplyDelete
  5. thejohnmfamilyMarch 25, 2023 at 9:46 PM

    I would go for 31 minutes, tops. It absolutely will look totally raw. I might even try 30 minutes in the silver cheesecake pan.

    ReplyDelete

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