Title: Chocolate Chocolate Mousse Torte
Ingredients:
- 100 dark chocolate
- 160 unsalted butter
- 125 eggs
- 5 vanilla
- 75 plain flour
- 1 sugar
- 60 dark chocolate
- 1 unsalted butter
- 100 eggs
- 500 sugar
- 250 icing sugar
- 8 vanilla
- 2
- 125
- 250
- 1
Instructions:
1. Chocolate torte:
2. Preheat oven to 180°C/350°F/Gas 4 and grease a 25cm/10in springform tin.
3. Melt the chocolate and butter together in a large bowl in the microwave.
4. While the chocolate and butter are melting separate the eggs:whites in a smaller bowl, yolks in the mixer bowl.
5. Add the yoghurt and vanilla to the yolks and whisk until smooth.
6. Grind the nuts and flour finely together in a food processor or blender.
7. When the chocolate-mix is completely melted, whisk until smooth then remove from heat. Then whisk it into the egg-yolk mixture and then add the nut and flour mixture to that. Whisk well!
8. Whisk the egg whites at high speed. As the foam turns to fine bubble,slowly shake the sugar into the bowl in a fine shower. Continue whisking until the whites are stiff and glossy but not dry.
9. Fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.
10. Scrape the mix into prepared baking tin and bake for 40 minutes.
11. Let it cool in the tin for 10minutes, then remove the sides from the tin and cool completely (VERY IMPORTANT!).
12. Dark Chocolate Mousse:
13. Melt the chocolate
14. While the chocolate is melting, cut the butter into small chunks and separate the eggs.
15. Whisk the chocolate until smooth and add the butter chunks (not on heat). Whisk till smooth.
16. Whisk in the egg yolks until smooth.
17. Whisk the egg whites, adding the sugar slowly as they reach soft peak stage. Stop when they are stiff but not dry.
18. Fold the egg whites in one third at a time to the chocolate mixture.
19. Whip the cream until stiff, then fold into the mousse.
20. Refrigerate at least two hours!
21. Whipping Cream:
22. Whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.
23. Whip to texture appropriate for use intended.
24. Refrigerate until needed.
25. To assemble the cake:
26. Trim the overhanging torte edges and treat yourself to the scraps!
27. Carefully slice into 2 equal horizontal layers with a long serrated knife (it will be very crumbly and delicate, but don't worry eventually the mousse will cement it).
28. Slide a flan or cake tin base into the bottom and lift the top layer.
29. The mousse should be chilled for at least 2 hours before using it. Because it has to set and not be runny.
30. Lift half of the mousse on to the first cake layer using a rubber spatula. Smooth with a palette knife trying not to disturb the texture of the mousse.
31. Put the other cake layer on top and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.
32. Refrigerate until firm.
33. Pipe strips of whipped cream all the way around the cake, topping with a row of rosettes at the top or if you still an inexperienced cook simply take knife and spread the cream onto the edges of the cake.
34. Enjoy! It's worth every calorie!