Chocolate Chocolate Mousse Torte

"Every chocolate lover's dream! Looks like a lot of work but is actually very easy!"
 
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Ready In:
1hr 40mins
Ingredients:
17
Yields:
25 cm torte
Serves:
20
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ingredients

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directions

  • 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!

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Reviews

  1. 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!!!!!!!!!!!!!!!
     
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