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Ingredients
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For the Torte
For the Mousse
For the Raspberry Sauce
Method
For the Torte
- 1
Prepare the Chocolate Mixture
Preheat your oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler, stirring until smooth. Remove from heat and let it cool slightly.
- 2
Mix Sugar and Eggs
In a separate mixing bowl, whisk together the granulated sugar and large eggs until pale and fluffy. Add the vanilla extract and mix well.
- 3
- 4
Bake the Torte
Pour the batter into a greased 9-inch springform pan. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
For the Mousse
- 5
Whip the Cream
In a large mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Set aside.
- 6
Prepare Chocolate Mixture
In another bowl, combine the melted dark chocolate with the egg whites. Using an electric mixer, whip the egg whites with cream of tartar until stiff peaks form.
- 7
Fold the Mixtures Together
Gently fold the whipped cream into the chocolate mixture until fully combined. Be careful not to deflate the mousse.
- 8
Chill the Mousse
Spread the mousse evenly over the cooled torte. Cover and refrigerate for at least 4 hours to set.
For the Raspberry Sauce
- 9
Cook the Sauce
In a small saucepan, combine the fresh raspberries, granulated sugar, and water. Cook over medium heat, stirring frequently until the raspberries break down, about 5-7 minutes.
- 10
Finish the Sauce
Remove from heat and stir in the lemon juice. Strain the sauce through a fine sieve to remove the seeds, if desired. Let it cool to room temperature.