Chocolate Mousse Torte with Caramelized Pecan Crust

Allergens

Eggs, Dairy, Nuts

Ingredients

• 8 oz dark chocolate, finely chopped
• 6 tbsp unsalted butter, softened
• 1 cup pecans, toasted and coarsely chopped
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a medium saucepan, melt 6 oz of the chocolate over low heat. Stir until smooth and set aside to cool slightly.
3. In another bowl, cream together the softened butter, sugar, egg yolks, vanilla extract, and salt until light and fluffy.
4. Slowly add the cooled chocolate into the butter mixture, mixing well after each addition.
5. In a separate bowl, beat the egg whites to stiff peaks. Gently fold the beaten egg whites into the chocolate mixture.
6. In a third bowl, whip the heavy cream until it forms soft peaks. Fold the whipped cream into the chocolate mixture.
7. Pour half of the mixture into the prepared pan and smooth the top. Sprinkle with toasted pecans, reserving 2 tbsp for garnish. Top with remaining chocolate mixture and smooth the top.
8. Bake for 30 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan.
9. Prepare the chocolate ganache by heating the remaining 2 oz of chocolate with 1/2 cup heavy cream over low heat, stirring until smooth. Cool slightly.
10. Once the torte is cooled, remove from the springform pan and place on a serving plate. Drizzle with the chocolate ganache, reserving some for garnish. Sprinkle with reserved pecans. Chill in the refrigerator before serving.

Chef’s Insight

To achieve the perfect consistency for the chocolate mousse, ensure that all ingredients are at room temperature before combining them.

Notes

This dessert can be made ahead of time and kept in the refrigerator until ready to serve.