Mocha Mousse Torte Flourless

Indulge in the luscious decadence of this Mocha Mousse Torte, a flourless masterpiece that combines rich bittersweet chocolate, a hint of espresso, and an airy whipped cream topping. Perfect for gluten-free dessert lovers, this elegant torte starts with a fudgy chocolate base infused with the bold flavors of espresso and vanilla, baked to perfection with a delicate crust. Crowned with a velvety mocha mousse and a light dusting of cocoa powder, it’s a show-stopping dessert for any occasion. With just 20 minutes of prep and simple ingredients like heavy cream, powdered sugar, and eggs, this gluten-free treat is both easy to make and utterly irresistible. Serve chilled for a smooth, melt-in-your-mouth experience that will delight every chocolate lover at the table.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

Ingredients

• 340 grams Bittersweet chocolate (chopped, 60-70% cocoa)
• 170 grams Unsalted butter
• 150 grams Granulated sugar
• 1 tablespoon Instant espresso powder
• 1 tablespoon Hot water
• 1.5 teaspoons Vanilla extract
• 6 large Eggs (room temperature)
• 240 ml Heavy cream
• 30 grams Powdered sugar
• 1 tablespoon Cocoa powder (for dusting)

Directions

Step 1

Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Allow to cool slightly.

Step 3

In a small bowl, dissolve the instant espresso powder in the hot water. Stir in vanilla extract and set aside.

Step 4

In a large mixing bowl, whisk together the granulated sugar, espresso mixture, and the melted chocolate mixture until smooth.

Step 5

Add the eggs one at a time, whisking well after each addition until the batter is glossy and fully combined.

Step 6

Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35-40 minutes, or until the center is just set and the top has formed a thin crust.

Step 7

Remove the torte from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then remove the outer ring of the springform pan. Let the torte cool completely on a wire rack.

Step 8

Once the torte has cooled, prepare the mocha mousse topping. In a mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.

Step 9

Add the powdered sugar to the whipped cream and beat until stiff peaks form.

Step 10

Spread the whipped cream evenly over the top of the torte. Dust lightly with cocoa powder for garnish.

Step 11

Chill the torte in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and serve cold.

Nutrition Facts

Serving size	(1264.0g)

Amount per serving	% Daily Value*
Calories	5248.5

Total Fat 401.0g	0%
Saturated Fat 228.1g	0%
Polyunsaturated Fat 0g
Cholesterol 1732.4mg	0%
Sodium 539.6mg	0%
Total Carbohydrate 348.2g	0%
Dietary Fiber 39.4g	0%
Total Sugars 302.9g
Protein 60.0g	0%

Vitamin D 246IU	0%
Calcium 441.2mg	0%
Iron 30.5mg	0%
Potassium 3061.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 4.6%

Carbs: 26.6%