Double Chocolate Torte
4oz Bittersweet chocolate
4oz Semisweet chocolate
1 cup butter
1 cup sugar
5 large eggs
1 tablespoon vanilla
1/4 teaspoon salt
1/4 cup all purpose flour
For the Mousse:
1/2 cup butter cut into pieces
4 large eggs, separated
1/4 cup whipping cream
1 tablespoon vanilla
4oz bittersweet chocolate (not unsweetened) chopped
4oz semisweet chocolate, chopped finely (it is important the chocolate for this mousse layer is chopped finely or it won’t melt completely when added to the warm egg yolks)
1/2 cup sugar
For the topping:
3/4 cup whipping cream
3 tablespoons powdered sugar
1 pint fresh raspberries
Start by buttering and sugaring a 9'' spring form pan, set aside and preheat the oven to 325. In a sauce pan melt chocolate over low heat with 1 cup of butter stirring continuously. When the butter and chocolate are melted set aside and allow to cool to lukewarm. When cooled add eggs one at a time, mixing after each addition. Last add the vanilla, salt and flour stirring until no streaks remain.
Pour the batter into prepared pan, and bake at 325 for 30 to 35 minutes, or until the center of the cake puffs up slightly. Do not do the poke test, the cake will be a bit wobbly still but will set up as it cools.
Cool cake completely and refrigerate while preparing the mousse layer.
Start by separating eggs, yolks go into one bowl and whites go into another. Whisk together egg yolks, cream, and vanilla, set aside. Over a pot of simmering water, melt butter in a glass or metal bowl. When butter is completely melted add the egg yolk/cream mixture and begin whisking immediately. Whisk continuously until the mixture is thickened and reaches 150 degrees on a thermometer, it takes about 6 minutes. When the mixture is thickened remove from heat and quickly whisk in the chopped chocolate till thoroughly incorporated, set aside.
In a separate medium sized mixing bowl whip egg whites, 1/2 cup of sugar and a pinch of cornstarch
until stiff peaks form. (You can measure the stiffness of the peaks by turning the beaters off and turning them upside down the peaks created by the whites should stand straight up)
Gently fold the chocolate mixture to the egg white mixture, being careful to not deflate the egg whites when mixing. The finished product will be light and airy. Pour the mousse over the top of the cooled cake in the spring form pan. Cover the pan and refrigerate at least 8 hours, although overnight is best.
After the mousse has set up remove the spring form pan and place on a serving dish.
Whipped cream Directions:
To finish whip whipping cream and powdered sugar with beaters until medium to stiff peaks form (or until it looks like whipped cream :)). Using a spatula spread the fresh whipped cream over the top of the mousse and sprinkle the top with raspberries.