Chocolate Mousse Torte
The ultimate indulgence for chocolate lovers, this Chocolate Mousse Torte is rich, creamy, and utterly delicious. Perfect for any occasion, it’s easy to make and sure to impress your guests. Treat yourself to this decadent dessert tonight!
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Large Pot
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 12 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat the oven to 400°F. Generously butter a 10-inch springform pan and wrap the bottom and sides in heavy-duty aluminum foil.
- Make the ganache by grinding the chocolate in a food processor till it looks like coarse crumbs.
- Bring cream to nearly boiling. Add the hot cream to the food processor and process for about 10 seconds.
- Scrape down the sides of the processor.
- Dissolve the espresso powder in a teaspoon of hot water and add it to the warm ganache still in the food processor. Process until fully incorporated.
- Transfer the ganache to a large bowl.
- In your stand mixer with the whisk attachment, whip the eggs, sugar, and flour on high speed until pale and fluffy and doubled in volume, about 6 minutes.
- Add about one-third of the egg mixture to the ganache and fold in with a rubber spatula until combined.
- Add the remaining egg mixture and fold together until just combined.
- Pour the batter into the springform pan. Set the pan inside the roasting pan and fill the roasting pan with 1 to 1-1/2 inches of boiling water.
- Bake for 15 to 20 minutes or till the top is crusty and center jiggles just slightly.
- Remove from the water bath, remove foil and cool on a wire rack to room temperature and then refrigerate for at least 3 hours or overnight.
- To cut the torte dip your knife in hot water and wipe dry before each cut.
- Serve with whipped cream and berries.
Notes
Extra tips or suggestions here.