Double Chocolate Torte


Yum yum. I was planning on baking a layer cake as I hadn’t tried one before.. being a cookies and brownies girl. I umm’ed and arrr’ed over a load of recipes but settled on one that combines delicious fudgey cake and soft mousse. Oh, it’s soooooo good.. and I thought I’d throw in that really yummy crust from the Missippi Mud Pie.. you, why not? add a layer here and there!


I could eat that crust all day… .. maybe  I did…

Double Chocolate Torte


Makes 10 servings

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour

1/2 cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 1 1/2 teaspoons sugar

For cake: Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.

For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside.

Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter.

group 2And I had leftover mousse… which I put in a classy Stella Artois goblet.. appropriate much?! since I’m making my way through the Harry Potter books. Currently on book 4 of 7.. the GOBLET (eh? eh?) of Fire! Harry Potter and the Goblet of Really Delicious Mousse Stuff would be a favourite read of mine.


(The mousse is delicious on its own.)

(I’m going to eat some right now.)

1 comment
  1. Callum+Moohoo said:

    Gonna try this one now!!

    We will take a photo of the finished product and show you our result. There’ll be a tupperware rescue tub standing by in case of emergency.

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