Double Chocolate Torte with Whipped Cream and Raspberries

Double Chocolate Torte

I made this dessert on Monday, and it was unbelievably good. People were raving about it, which isn’t always the best indication since people saying things are good all the time when really they’re just pretty mediocre but you’ve clearly gone to some effort so they’re just being nice. In this case, however, I think they meant it. There were a fair number of ecstatic sighs as well as whimpering complaints about having wasted appetites on dinner before devouring healthy slices.

The bottom layer (the far right in the picture) is like a dense fudge brownie almost. The mousse layer is superbly rich, but not so overwhelming that you can’t finish a slice, and the whipped cream and raspberries lighten it up just enough to keep it from being chocolate overload. This was really really just fantastic.

MY RATING: 10

This is a slight variation on a recipe from Bon Appetit in 2000. The variation involves adding a bit of Frangelico, a hazelnut liquor, to the mousse. It cuts the richness a little bit, and gives just a touch of alcohol.

Cake
8 ounces bittersweet 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

Mousse
1/2 cup unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
4 large eggs, separated
1/4 cup heavy cream
1 tablespoon vanilla extract
2 tablespoons Frangelico Hazelnut Liquor
1/2 cup sugar

Whipped Cream
3/4 cup of heavy cream
2 tablespoons of sugar

1 container fresh raspberries

For cake: Preheat oven to 325°F.

Butter 10-inch-diameter springform pan with one of the sticks of butter you’re using for the cake. Then cut up the two sticks and the 8 ounces of chocolate and throw them in a metal bowl.

Melt chocolate and butter the metal bowl set over a pot of simmering water (the poor man’s double boiler), stirring regularly. Whisk in sugar and let this cool to room temperature. I’m usually too impatient to wait for this, so I set the bowl into a slightly bigger bowl filled with ice water and whisk it for about two minutes. You should be able to stick a finger in it comfortably. Lick the finger.

Whisk in eggs 1 at a time (that’s why it has to be cool, you don’t want to cook the eggs yet), 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, so don’t bother), about 30 minutes. Start checking it early. It has a tendency to cook fast. When it starts puffing, take it out and let it cool on a rack. When it’s cool you can stick it in the fridge until the mousse is ready.

For some reason this seizes up sometimes and comes away from the sides of the pan a bit. Don’t worry about it, it will still taste amazing.

For mousse:

Again, melt butter and chocolate in a metal bowl set over a saucepan of simmering water. When the chocolate has melted, take it off of the heat. Whisk yolks, 1/4 cup cream and vanilla in a smaller bowl to blend. WHILE THE CHOCOLATE/BUTTER IS STILL VERY HOT, gradually whisk yolk mixture into bowl with melted butter and chocolate. The heat from the chocolate sets the eggs. Add in Frangelico. Whisk this vigorously for a minute or two. Set aside.

Beat the egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. I use the Kitchenaid for this and it takes a while. Throwing a pinch of salt in with it will help, but it still takes a while. It will look a lot like whipped cream when it’s done, and it shouldn’t be at all runny.

Fold 1/4 of the egg white mixture into the chocolate mixture to lighten up the chocolate. If you do it all at once, the chocolate is just too heavy and it sinks to the bottom. Fold in remaining egg white mixture.

Pour mousse over cake in pan; smooth top. Chill torte until mousse is set. I usually leave it about 4 hours, though the original recipe calls for 6 hours.

Whipped Cream:

Whip up the cream and sugar until fairly stiff and spread it over the cold torte. Toss the rasberries across the top so they are distributed more or less evenly. Run a knife along the sides of the pan and remove the sides from the platter. It’s ready to serve. Enjoy.

Advertisements

Leave a comment

Filed under Cookbook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s