Celestial Chocolate Mousse Torte

Allergens

Eggs, Dairy, Nuts (Almond)

Ingredients

• 1 cup almond flour
• 4 large eggs, separated
• 1/2 cup granulated sugar
• 8 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a bowl, combine almond flour and egg yolks. Mix well.
3. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
4. Gradually add granulated sugar to egg whites while continuing to beat.
5. Fold in the almond flour mixture into the beaten egg whites gently.
6. Pour batter into prepared pan and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Melt chocolate and butter in a double boiler over simmering water. Stir until smooth.
8. In another saucepan, heat heavy cream to just below boiling. Pour hot cream over chocolate mixture and whisk until combined. Add vanilla extract.
9. Whisk the mixture until it forms a thick mousse like consistency.
10. To assemble, place cooled sponge on a serving plate. Spread half of the chocolate mousse evenly over the sponge. Top with another layer of sponge and spread the remaining chocolate mousse on top.
11. Chill in the refrigerator for at least 2 hours or until set.

Chef’s Insight

The secret to a perfectly fluffy mousse is whipping the cream until it holds stiff peaks but is not over-whipped.

Notes

Serve chilled.