Double Chocolate Mousse Torte
User Reviews
4.9
Double Chocolate Mousse Torte
Description
The base is a chocolate cake made from melted bittersweet chocolate and butter mixed with sugar, eggs, vanilla, salt, and a small amount of flour, baked until just set and slightly springy in the center. The cake’s dense crumb provides a sturdy foundation. Cooling the cake before layering allows the mousse to set properly.
The mousse is prepared by blending cocoa powder with hot water, then melting chocolate and butter to combine with cream, sugar, and vanilla. This creates a rich, smooth chocolate mousse without the use of raw eggs, resulting in a velvety texture and balanced sweetness. The mousse is poured over the chilled cake layer and chilled to firm up.
Whipped cream, sweetened with powdered sugar, tops the torte, and fresh raspberries add color and brightness. The dessert slices cleanly, making it suitable for gatherings where layered chocolate richness is desired without egg-based mousses.
Quality chocolate selection affects final flavor—high-quality bar chocolate or good melting chips are recommended. The springform pan facilitates clean layering and easy slicing. Variations with other mousse recipes may be possible but this version avoids raw egg usage.
Ingredients
Cake:
- 8 ounces bittersweet chocolate chopped (see note, or semisweet chocolate
- 1 cup butter salted
- 1 cup granulated sugar
- 5 egg large
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Mousse:
- 2 tablespoons unsweetened cocoa powder natural or Dutch-process
- 5 tablespoons water hot
- 8 ounces bittersweet chocolate chopped fine, or semisweet chocolate
- 1 tablespoon butter salted
- 1 ½ cups heavy cream cold
- 1 to 4 to 4 tablespoons granulated sugar depending on desired sweetness
- ½ teaspoon vanilla extract
- pinch salt
Whipped Cream Topping:
- ¾ cup heavy cream cold
- 2 tablespoons powdered sugar
- chocolate for garnish (optional, grated
- 2 cups raspberries or other fresh fruit, fresh
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
- Use good quality bittersweet or semisweet chocolate for best melting and flavor.
- A springform pan with at least 3-inch sides ensures neat layering and easy slicing.
- This mousse version avoids raw eggs for those preferring egg-free mousse.
- Raspberries or other fresh fruit garnish adds a bright balance to the rich chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Slices
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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