Chocolate Chocolate Mousse Torte
Indulge in the ultimate chocolate lover's dream with this decadent Chocolate Chocolate Mousse Torte—a stunning triple-layer dessert that’s as rich as it is elegant. This show-stopping treat begins with a dense, fudgy chocolate cake base, topped with a luscious layer of airy chocolate mousse, and crowned with a velvety ganache finish. Made with semi-sweet chocolate, real heavy cream, and a hint of vanilla, each bite offers a perfect balance of flavors and textures. Ideal for special occasions or when you’re craving something luxurious, this torte is a celebration of all things chocolate. With a beautiful presentation and satisfyingly smooth layers, it’s a guaranteed crowd-pleaser for chocolate enthusiasts everywhere.
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Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 150 grams granulated sugar
- 3 units large eggs
- 1 teaspoon vanilla extract
- 65 grams all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 240 ml heavy cream (for mousse)
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 170 grams semi-sweet chocolate (chopped, for mousse)
- 120 ml heavy cream (for ganache)
- 120 grams semi-sweet chocolate (chopped, for ganache)
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Step 2
In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring until smooth and combined. Let cool slightly.
Step 3
Whisk in the granulated sugar, followed by the eggs, one at a time. Stir in the vanilla extract.
Step 4
Sift the flour and cocoa powder into the mixture and gently fold to combine. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
Step 5
To make the mousse, sprinkle the powdered gelatin over the cold water in a small bowl. Let it sit for 5 minutes to bloom.
Step 6
Meanwhile, heat 120 ml of heavy cream (from the mousse ingredients) in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the gelatin mixture until dissolved.
Step 7
Place the chopped chocolate for the mousse in a large heatproof bowl. Pour the warm cream mixture over the chocolate and let sit for 2 minutes. Stir until smooth and let it cool slightly.
Step 8
In a separate bowl, whip the remaining 120 ml of heavy cream until medium peaks form. Gently fold the whipped cream into the cooled chocolate mixture in batches. Pour the mousse over the cooled cake base in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
Step 9
To prepare the ganache, heat the heavy cream (for ganache) in a small saucepan until it just begins to simmer. Place the chopped chocolate for ganache in a heatproof bowl and pour the hot cream over it. Let sit for 1-2 minutes, then stir until smooth and glossy.
Step 10
Carefully pour the ganache over the set mousse layer, spreading it to the edges. Refrigerate the torte for at least 1 hour to allow the ganache to set.
Step 11
When ready to serve, carefully release the springform pan and transfer the torte to a serving plate. Slice and enjoy this indulgent dessert.
Nutrition Facts
| Serving size | (1348.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5316.9 |
| Total Fat 375.9g | 0% |
| Saturated Fat 224.9g | 0% |
| Cholesterol 1215.4mg | 0% |
| Sodium 393.2mg | 0% |
| Total Carbohydrate 507.1g | 0% |
| Dietary Fiber 37.3g | 0% |
| Total Sugars 396.5g | |
| Protein 66.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 498.2mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 1564.9mg | 0% |
Source of Calories