Ethereal Chocolate Mousse Torte

Allergens

Eggs, Dairy (Milk, Cream)

Ingredients

• 1. 200g dark chocolate (70% cocoa) 2. 4 large eggs 3. 6 tbsp granulated sugar 4. 1 tsp vanilla extract 5. A pinch of salt 6. 200ml heavy cream 7. Raspberries for garnish 8. Edible gold leaf (optional) 9. Fresh mint leaves (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, gently melt the chocolate and set aside to cool slightly.
3. In a separate bowl, whisk together the egg yolks, sugar, vanilla, and a pinch of salt until pale and creamy.
4. In another bowl, whip the egg whites to stiff peaks and set aside.
5. Gradually pour the cooled chocolate into the egg yolk mixture, stirring constantly.
6. Fold in one third of the whipped egg whites to lighten the mixture, then fold in the remaining two thirds until fully combined.
7. Pour the batter into the prepared springform pan and bake for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool completely.
8. In a cold bowl, whip the heavy cream to stiff peaks and set aside.
9. Once the cake has cooled, spread the whipped cream on top and garnish with fresh raspberries, gold leaf, and mint leaves for an elegant touch.

Chef’s Insight

This torte is best enjoyed with a steaming cup of rich, hot chocolate.

Notes

Adjust the sugar content according to your preference for a sweeter or less sweet dessert.