Double Chocolate Mousse Torte

By Stef -

This was good and very rich. I almost wish that the mousse had some sort of contrasting flavor (like peanut butter) to the chocolate, so I'll play around with it if I make it again. Either way, it was very good and gets a 7.5 The recipe came from melskitchencafe.com.

CAKE:

  •  8 ounces bittersweet or semisweet chocolate, chopped (see note) 
  •  1 cup (8 ounces, 2 sticks) butter 
  •  1 cup (7.5 ounces) granulated sugar I used 3/4 C.
  •  5 large eggs 
  •  1 tablespoon vanilla extract 
  •  1/4 teaspoon salt 
  •  1/4 cup (1.25 ounces) all-purpose flour

MOUSSE:

  •  2 tablespoons unsweetened natural or Dutch-process cocoa powder 
  •  5 tablespoons hot water 
  •  8 ounces bittersweet or semisweet chocolate , chopped fine 
  •  1 tablespoon butter 
  •  1 1/2 cups cold heavy cream 
  •  1 to 4 tablespoons granulated sugar, depending on desired sweetness I used 1 TBS
  •  1/2 teaspoon vanilla extract 
  •  pinch of table salt

WHIPPED CREAM TOPPING:

  •  3/4 cup cold heavy cream 
  •  2 tablespoons powdered sugar 
  •  Grated chocolate, for garnish (optional) 
  •  2 cups fresh raspberries (or other fresh fruit)

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