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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 456.1
  • Total Fat: 36.4 g
  • Cholesterol: 130.6 mg
  • Sodium: 36.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.4 g

View full nutritional breakdown of Dark Chocolate-Chocolate Mousse Torte calories by ingredient
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Dark Chocolate-Chocolate Mousse Torte

Submitted by: NIENIE*

Introduction

If you want a lovely dense moist chocolate cake and your a chocholic then this is for you! I highly recomend it! It looks like a lot of work but its actually very easy and quick to make! ps sorry that i didn't post a photo but it got eaten before i could find the camera! If you want a lovely dense moist chocolate cake and your a chocholic then this is for you! I highly recomend it! It looks like a lot of work but its actually very easy and quick to make! ps sorry that i didn't post a photo but it got eaten before i could find the camera!
Number of Servings: 20

Ingredients

    1 recipe dark chocolate torte (below)
    1 recipe dark chocolate mousse (below)
    1 recipe whipped cream (below)

    Dark Chocolate Torte:
    100g milk chocolate
    160g dark chocolate
    125g unsalted butter
    5 eggs
    75ml greek yoghurt
    1 tablespoon vanilla
    60g blanched roasted almonds
    1 tablespoon soft plain flour
    100g sugar

    Dark Chocolate Mousse:
    500g dark chocolate
    250g unsalted butter
    8 eggs
    2 tablespoons sugar
    125ml double cream

    Whipping cream:
    250ml double cream well chilled
    1 tablespoon icing sugar
    1 teaspoon vanilla

Directions

makes one 25cm/10 inch torte

Chocolate torte:

1.Preheat oven to 180`C/350`F/Gas 4 and grease a 25cm/10in springform tin

2.Melt the chocolate & butter together in a large bowl in the microwave

3.While the chocolate and butter are melting seperate the eggs:whites in a smaller bowl, yolks in the mixer bowl.

4. Add the yoghurt & vanilla to the yolks and whisk until smooth

5. Grind the nuts and flour finely together in a food processor or blender

6.When the chocolate-mix is completely melted, whisk until smooth then remove from heat. Then whisk it into the egg-yolk mixture and then add the nut&flour mixtue to that. Whisk well!

7. Whisk the egg whites at high speed. As the foam turns to fine bubble,slowly shake the sugar into the bowl in a fine shower. Continue whisking until the whites are stiff and glossy but not dry.

8. Fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.

9. Scrape the mix into prepared baking tin and bake for 40 minutes.

10. Let it cool in the 10 for 10minutes, then remove the sides from the tin and cool completely (VERY IMPORTANT!)

Dark Chocolate Mousse:

1.Melt the chocolate

2.While the chocolate is melting, cut the butter into small chunks and seperate the eggs

3.Whisk the chococlate until smooth and add the butter chunks (not on heat). Whisk till smooth.

4.Whisk in the egg yolks until smooth

5.Whisk the egg whites, adding the sugar slowly as they reach soft peak stage. Stop when they are stiff but not dry.

6. Fold the egg whites in one third at a time to the chocolate mixture.

7. Whipp the cream until stiff, then fold into the mousse.

Refrigerate at least two hours!

Whipping Cream:

1. Whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.

2.Whip to texture appropriate for use intended.

Refrigerate until needed.

To assemble the cake:

1.Trim the overhanging torte edges and treat yourself to the scraps!

2. Carefully slice into 2 equal horizontal layers with a long serrated knife. ( it will be very crumbly and delicate, but don't worry eventually the mousse willcement it.)

3. Slide a flan or cake tin base into the bottoma and lift the top layer

4.The mousse should be cilled for at least 2 hours before using it. Because it has to set and not be runny.

5. Lift half of the mousse on to the first cake layer using a rubber spatula. Smooth with a palette knife trying not to disturb the texture of the mousse.

6.Put the other cake layer ontop and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.

7. Refrigerate until firm

8. Pipe strips of whipped cream all the way around the cake, topping with a row of rossettes at the top or if you still an inexperienced cook siply take knife and spread the cream onto the edges of the cake.

Enjoy! It's worth every calorie!

Number of Servings: 20

Recipe submitted by SparkPeople user NIENIE*.






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