Double Chocolate Mousse Torte

Name: Double Chocolate Mousse Torte
Prep time: 6 h 40 min
Cook time: 30 min
Total time: 7 h 10 min
Yield: 15 Slices
Ingredients: 8 8 ounces bittersweet or semisweet chocolate; 1 1 cup salted butter; 1 1 cup granulated sugar; 5 5 large eggs; 1 1 tablespoon vanilla extract; ¼ ¼ teaspoon salt; ¼ ¼ cup all-purpose flour; 2 2 tablespoons unsweetened natural or Dutch-process cocoa powder; 5 5 tablespoons hot water; 8 8 ounces bittersweet or semisweet chocolate; 1 1 tablespoon salted butter; 1 ½ 1 ½ cups cold heavy cream; 1 to 4 1 to 4 tablespoons granulated sugar; ½ ½ teaspoon vanilla extract; pinch of table salt; ¾ ¾ cup cold heavy cream; 2 2 tablespoons powdered sugar; grated chocolate; 2 2 cups fresh raspberries

User Reviews

4.9

324 reviews

Excellent

Prep Time
6 hrs 40 mins
Cook Time
40 mins
Total Time
7 hrs 10 mins
Servings
15 Slices
Course
Dessert
Cuisine
American

Double Chocolate Mousse Torte

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Cake:

8 8 ounces bittersweet or semisweet chocolate chopped (see note)
1 1 cup salted butter
1 1 cup granulated sugar
5 5 large eggs
1 1 tablespoon vanilla extract
¼ ¼ teaspoon salt
¼ ¼ cup all-purpose flour

Mousse:

2 2 tablespoons unsweetened natural or Dutch-process cocoa powder
5 5 tablespoons hot water
8 8 ounces bittersweet or semisweet chocolate chopped fine
1 1 tablespoon salted butter
1 ½ 1 ½ cups cold heavy cream
1 to 4 1 to 4 tablespoons granulated sugar depending on desired sweetness
½ ½ teaspoon vanilla extract
pinch of table salt

Whipped Cream Topping:

¾ ¾ cup cold heavy cream
2 2 tablespoons powdered sugar
grated chocolate for garnish (optional)
2 2 cups fresh raspberries or other fresh fruit

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Instructions

For the cake, preheat the oven to 325°F.
Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
Cool the mixture to lukewarm. Whisk in the sugar to combine.
Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.
For the mousse, whisk together the cocoa powder and hot water in a small bowl; set aside.
Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don't overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn't warm or hot).
In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream - only takes a few seconds).
Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
Run a sharp knife around the edge of the pan to loosen the torte if it hasn't pulled away from the sides of the pan while cooling.
Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).
For the whipped cream topping, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
Top with raspberries. Chill for up to an hour or serve immediately.

Notes

Original Recipe: this recipe, originally posted in 2010, had a mousse recipe that used raw egg whites and yolks. I've found over the years that I far prefer the alternate mousse recipe that had been listed in the original blog post. I've updated the recipe using that favorite egg-free mousse recipe, but for those of you that prefer the other, I've kept it in the notes below the recipe.
Chocolate: not all chocolate chips melt the same - if you have good-quality bar chocolate (I love the pounds plus bars at Trader Joe's or the Ghirardelli blocks at some grocery stores), use it. If not, I've found that Ghirardelli and Guittard chocolate chips melt the best and I've used both in this recipe before (semisweet and bittersweet).
Pan: also, a lot of people have asked over the years if this can be made in a "normal" cake pan and not a springform pan. I suppose it could, but keep in mind the slices won't be quite as neat when cutting and serving, AND you'll want to make sure the sides of the pan are at least 3-inches high so the dessert can be properly layered.

Nutrition Information

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Serving 1 Slice Calories 514kcal (26%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 39g (60%) Saturated Fat 24g (120%) Cholesterol 140mg (47%) Sodium 192mg (8%) Fiber 4g (16%) Sugar 27g (54%)