Dessert

Dark Chocolate-Chocolate Mousse Torte is for Dessert.

Dark Chocolate-Chocolate Mousse Torte takes several minutes to prepare.

Dark Chocolate-Chocolate Mousse Torte takes 40 minutes to cook.

Dark Chocolate-Chocolate Mousse Torte makes 20 servings.

The ingredients for Dark Chocolate-Chocolate Mousse Torte are:

1 recipe dark chocolate torte (below)
1 recipe dark chocolate mousse (below)
1 recipe whipped cream (below)

Dark Chocolate Torte:
100g milk chocolate
160g dark chocolate
125g unsalted butter
5 eggs
75ml greek yoghurt
1 tablespoon vanilla
60g blanched roasted almonds
1 tablespoon soft plain flour
100g sugar

Dark Chocolate Mousse:
500g dark chocolate
250g unsalted butter
8 eggs
2 tablespoons sugar
125ml double cream

Whipping cream:
250ml double cream well chilled
1 tablespoon icing sugar
1 teaspoon vanilla

Here is how you make Dark Chocolate-Chocolate Mousse Torte:

makes one 25cm/10 inch torteChocolate torte:1.Preheat oven to 180`C/350`F/Gas 4 and grease a 25cm/10in springform tin2.Melt the chocolate & butter together in a large bowl in the microwave3.While the chocolate and butter are melting seperate the eggs:whites in a smaller bowl, yolks in the mixer bowl.4. Add the yoghurt & vanilla to the yolks and whisk until smooth5. Grind the nuts and flour finely together in a food processor or blender6.When the chocolate-mix is completely melted, whisk until smooth then remove from heat. Then whisk it into the egg-yolk mixture and then add the nut&flour mixtue to that. Whisk well!7. Whisk the egg whites at high speed. As the foam turns to fine bubble,slowly shake the sugar into the bowl in a fine shower. Continue whisking until the whites are stiff and glossy but not dry.8. Fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.9. Scrape the mix into prepared baking tin and bake for 40 minutes.10. Let it cool in the 10 for 10minutes, then remove the sides from the tin and cool completely (VERY IMPORTANT!)Dark Chocolate Mousse:1.Melt the chocolate 2.While the chocolate is melting, cut the butter into small chunks and seperate the eggs3.Whisk the chococlate until smooth and add the butter chunks (not on heat). Whisk till smooth.4.Whisk in the egg yolks until smooth5.Whisk the egg whites, adding the sugar slowly as they reach soft peak stage. Stop when they are stiff but not dry.6. Fold the egg whites in one third at a time to the chocolate mixture.7. Whipp the cream until stiff, then fold into the mousse.Refrigerate at least two hours!Whipping Cream:1. Whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.2.Whip to texture appropriate for use intended.Refrigerate until needed.To assemble the cake:1.Trim the overhanging torte edges and treat yourself to the scraps! 2. Carefully slice into 2 equal horizontal layers with a long serrated knife. ( it will be very crumbly and delicate, but don't worry eventually the mousse willcement it.)3. Slide a flan or cake tin base into the bottoma and lift the top layer4.The mousse should be cilled for at least 2 hours before using it. Because it has to set and not be runny.5. Lift half of the mousse on to the first cake layer using a rubber spatula. Smooth with a palette knife trying not to disturb the texture of the mousse.6.Put the other cake layer ontop and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.7. Refrigerate until firm8. Pipe strips of whipped cream all the way around the cake, topping with a row of rossettes at the top or if you still an inexperienced cook siply take knife and spread the cream onto the edges of the cake.Enjoy! It's worth every calorie!Number of Servings: 20Recipe submitted by SparkPeople user NIENIE*.

The nutritional information for Dark Chocolate-Chocolate Mousse Torte is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 456.1

• Total Fat: 36.4 g
• Cholesterol: 130.6 mg
• Sodium: 36.6 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 2.6 g
• Protein: 5.4 g