Click for Cookbook LOGIN
"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Mousse Torte Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chocolate Mousse Torte is from Hunt and Wagner Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. unsalted butter
12 oz semi-sweet chocolate, cut into small pieces
12 extra large egg yolks
1 3/4 c. sugar
7 extra large egg whites
Unsweetened cocoa powder
Powdered sugar
Directions:
Directions:
Preheat oven to 325º
Cut circle of parchment or waxed paper to fit 10 inch springform pan and place in bottom of pan.
Melt butter in medium saucepan over low heat.
Remove from heat.
Add chocolate and stir until melted, about 3 min.
Let mixture cool slightly, about 2-3 min.
Combine yolks and sugar in large bowl of electric mixer and beat until mixture forms slowly dissolving ribbon when beaters are lifted, about 5 minutes.
Add butter and chocolate and mix well.
Beat whites in large bowl of electric mixer just beyond point where soft peaks form; do not beat until stiff.
Fold whites into cholocate mixture gently but thoroughly.
Reserve 1 c batter for frosting; do not chill.
Immediately pour remaining batter into prepared pan.
Bake until tester inserted in center comes out clean, about 1 hr and 35 min.
Let cake cool 10 min. Carefully remove top "crust" with serrated knife and reserve.
Using spatula, gently press down sides of cake to even top surface.
Let cool 10 minutes more.
Invert cake onto platter; top of cake becomes bottom. Let cool completely.
Frost top and sides of cake with reserved 1 c batter.
Crush reserved top crust between 2 sheets of waxed paper using rolling pin.
Pat onto sides of cake.
Sprinkle cocoa powder over top.
Place lace paper doily atop cocoa powder and sprinkle pwdered sugar over.
Carefully remove doily to leave decorative design.
Refrigerate torte until ready to serve.
Number Of Servings:
Number Of Servings:
16 - 20 servings

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

142W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!