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Ingredients
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For the Chocolate Mousse
For the Torte Base
For Garnish
Method
For the Chocolate Mousse
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Whisk Eggs and Sugar
In a separate bowl, whisk together the large eggs and granulated sugar until pale and fluffy. This should take about 5 minutes.
- 3
Combine Mixtures
Once the chocolate mixture has cooled slightly, fold it gently into the egg mixture. Be careful not to deflate the eggs.
- 4
Whip Cream
In another bowl, whip the heavy cream to soft peaks. Add the vanilla extract and a pinch of salt, then continue whipping until just combined.
- 5
Fold in Whipped Cream
Gently fold the whipped cream into the chocolate mixture until fully incorporated. Set aside.
For the Torte Base
- 6
Preheat Oven
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
- 7
Cream Butter and Sugar
In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- 8
Add Eggs
Add the large eggs one at a time, mixing well after each addition.
- 9
Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt.
- 10
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 11
Bake the Torte Base
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Assembling the Torte
- 12
Layer Mousse on Torte Base
Once the torte base is completely cool, spread the chocolate mousse evenly over the top. Refrigerate for at least 4 hours, preferably overnight.
- 13
Garnish and Serve
Before serving, top with dollops of whipped cream, chocolate shavings, and fresh berries if desired.