Prep 1 hr
Cook 40 mins
Every chocolate lover's dream! Looks like a lot of work but is actually very easy!
Dark Chocolate Torte
- 100 g milk chocolate
- 160 g dark chocolate
- 125 g unsalted butter
- 5 eggs
- 75 ml Greek yogurt
- 1 tablespoon vanilla
- 60 g blanched roasted almonds
- 1 tablespoon soft plain flour
- 100 g sugar
Dark Chocolate Mousse
- 500 g dark chocolate
- 250 g unsalted butter
- 8 eggs
- 2 tablespoons sugar
- 125 ml double cream
- 250 ml double cream, well chilled
- 1 tablespoon icing sugar
- 1 teaspoon vanilla
- Chocolate torte:.
- Preheat oven to 180°C/350°F/Gas 4 and grease a 25cm/10in springform tin.
- Melt the chocolate and butter together in a large bowl in the microwave.
- While the chocolate and butter are melting separate the eggs:whites in a smaller bowl, yolks in the mixer bowl.
- Add the yoghurt and vanilla to the yolks and whisk until smooth.
- Grind the nuts and flour finely together in a food processor or blender.
- 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 and flour mixture to that. Whisk well!
- 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.
- Fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.
- Scrape the mix into prepared baking tin and bake for 40 minutes.
- Let it cool in the tin for 10minutes, then remove the sides from the tin and cool completely (VERY IMPORTANT!).
- Dark Chocolate Mousse:.
- Melt the chocolate
- While the chocolate is melting, cut the butter into small chunks and separate the eggs.
- Whisk the chocolate until smooth and add the butter chunks (not on heat). Whisk till smooth.
- Whisk in the egg yolks until smooth.
- Whisk the egg whites, adding the sugar slowly as they reach soft peak stage. Stop when they are stiff but not dry.
- Fold the egg whites in one third at a time to the chocolate mixture.
- Whip the cream until stiff, then fold into the mousse.
- Refrigerate at least two hours!
- Whipping Cream:.
- Whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.
- Whip to texture appropriate for use intended.
- Refrigerate until needed.
- To assemble the cake:.
- Trim the overhanging torte edges and treat yourself to the scraps!
- 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 will cement it).
- Slide a flan or cake tin base into the bottom and lift the top layer.
- The mousse should be chilled for at least 2 hours before using it. Because it has to set and not be runny.
- 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.
- Put the other cake layer on top and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.
- Refrigerate until firm.
- Pipe strips of whipped cream all the way around the cake, topping with a row of rosettes at the top or if you still an inexperienced cook simply take knife and spread the cream onto the edges of the cake.
- Enjoy! It's worth every calorie!
Damn!!!!!!!!!!!!!!!!!!! OMG!!!!!!!!!!!!!! This is the best cake ever! So moist,tender.........awwwwwwwwwwwwww..........orgasm!!!!!!!!!!!!!! Really a chocolate lovers dream!! It really looks like a lot of work,but isnt!! Everything was perfect,from cooking times to serving times to the taste! DEFINITLY 5 STARS!!!!!!!!!!!!!!!