Ethereal Chocolate Mousse Torte with Raspberry Coulis

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1. 6 oz dark chocolate 2. 2 cups heavy cream 3. 4 large eggs 4. 1/2 cup granulated sugar 5. 1 tsp pure vanilla extract 6. 1 cup ground almonds 7. 1/2 cup cocoa powder 8. 1/4 tsp salt 9. 2 cups fresh raspberries 10. 3 tbsp granulated sugar 11. 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. Melt chocolate and set aside to cool slightly.
3. Whisk together ground almonds, cocoa powder, and salt in a bowl. Set aside.
4. Separate eggs, placing yolks in a large bowl and whites in another. Beat egg yolks with 1/2 cup sugar until pale and creamy. Stir in vanilla extract and melted chocolate.
5. In the second bowl, beat egg whites to stiff peaks. Fold egg whites into chocolate mixture gently but thoroughly.
6. Gradually fold in almond mixture, then pour batter into prepared pan, smoothing top. Bake for 20 25 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
7. For the raspberry coulis, simmer raspberries, sugar, and lemon juice in a saucepan over low heat until sugar is dissolved and raspberries release their juices. Strain through a fine mesh sieve and cool.
8. Whip heavy cream to soft peaks. Fold into cooled chocolate mixture. Chill for at least 4 hours or overnight.
9. To serve, run a knife around the edge of the torte and remove the side of the pan. Transfer to a plate and spoon raspberry coulis over the top and around the sides.

Chef’s Insight

This torte is all about balance - the rich, bittersweet chocolate mousse contrasting beautifully with the tangy, fruity raspberry coulis.

Notes

The almond sponge can be made into individual cakes for a more elegant presentation.