Enchanting Chocolate Mousse Torte

Allergens

Eggs, Dairy

Ingredients

• 6 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla extract
• 3/4 cup unsweetened cocoa powder, divided
• 1/4 cup all
• purpose flour
• 1/2 tsp salt
• 1/2 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/2 cup raspberries, fresh or frozen
• 2 tbsp granulated sugar
• 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. In a large bowl, beat egg yolks with 1/4 cup sugar until pale and creamy. Stir in vanilla extract and 1/2 cup cocoa powder.
3. In another large bowl, beat egg whites with salt until stiff peaks form. Gradually add remaining 1/4 cup sugar and continue beating until glossy and firm.
4. Fold egg yolk mixture into the beaten egg whites in thirds, gently stirring after each addition to avoid deflating the egg whites.
5. Sift flour over the egg yolk egg white mixture and fold it in carefully.
6. Pour batter into prepared pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
7. For the chocolate mousse, heat heavy cream in a saucepan until simmering. Remove from heat and add chopped semisweet chocolate. Let sit for 2 3 minutes, then stir until smooth.
8. In a separate bowl, beat egg yolks and 1/4 cup sugar until pale and creamy. Stir a small amount of the melted chocolate into the egg yolk mixture to temper it. Gradually add the remaining chocolate mixture, stirring constantly. Refrigerate until firm enough to spread.
9. For the raspberry coulis, blend fresh or frozen raspberries, 1/4 cup sugar, and lemon juice in a blender until smooth. Strain through a fine mesh sieve and refrigerate.
10. To assemble, slice the cooled cake horizontally into three layers. Place the bottom layer on a serving plate, spread with half of the chocolate mousse, and top with second cake layer. Repeat with remaining mousse and third cake layer.
11. Cover the torte with raspberry coulis, allowing it to drip down the sides for a dramatic effect. Dust with remaining cocoa powder just before serving.

Chef’s Insight

Allow the cake to cool completely before assembling.

Notes

Serve with a glass of red wine for an indulgent experience.