Sunday, March 11, 2012

Double Chocolate Mousse Torte

Pic courtesy of Mel's Kitchen Cafe

I made this for dessert after a Sunday dinner of roast and potatoes. I didn't know quite what I was getting in to with this one- it was a little (just a little) intense, but it was SO worth it. Everyone loved it. Christian even broke his "no sweets" challenge for the night and he probably had like 5 pieces. Mmmm, I wish I had a piece now!
PS- I didn't use Mel's chocolate cake recipe in her original post. My friend told me I needed to try the chocolate cake recipe on the back of the Hershey's cocoa powder can. Oh my, it was SO moist and delicious. Perfect for this recipe.

Double Chocolate Mousse Torte
adapted from Mel's Kitchen Cafe


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

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
vanilla to taste

For cake:

  1. Heat oven to 350°F. Grease and flour one 10-in spring-form pan. (I used my Demarle large round mold.)

  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.

  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Cover and chill while making mousse.

For 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 with whipped cream and some berries if that's your thing.


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