Chocolate Mousse Torte with Raspberry Coulis

Allergens

Eggs, Dairy

Ingredients

• 8 oz bittersweet chocolate
• 2 cups heavy cream
• 6 large eggs, separated
• 1/4 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1 pint fresh raspberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Butter and flour two 9 inch springform pans. Melt chocolate over a double boiler, then set aside.
2. In a large bowl, whip 1 cup heavy cream until stiff peaks form. Fold in half of the melted chocolate. Divide mixture among prepared pans and spread evenly. Bake for 20 minutes or until set. Let cool completely.
3. Beat egg yolks with granulated sugar and remaining chocolate until smooth. In another bowl, beat egg whites until stiff peaks form, then gently fold into chocolate mixture.
4. Spoon mousse on top of cooled cakes, smoothing the surface. Chill for 2 hours or until set.
5. For coulis, blend raspberries, granulated sugar, and lemon juice in a food processor until smooth. Strain through a fine mesh sieve into a bowl. Stir in remaining heavy cream and chill until ready to serve.

Chef’s Insight

Allow the torte to reach room temperature before slicing for a smoother texture.

Notes

The chocolate mousse can be made a day in advance.