Tourta Sokolata Recipe

Preparation

1. 1

   Make the Chocolate Cake

   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. 2

   Melt the unsweetened chocolate and butter together in a double boiler or microwave until smooth. Allow to cool slightly.

3. 3

   In a large mixing bowl, combine the melted chocolate mixture with granulated sugar. Mix until well combined.

4. 4

   Add eggs one at a time, mixing well after each addition.

5. 5

   Gradually fold in the flour until just combined. Pour the batter into the prepared cake pan.

6. 6

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

7. 7

   Prepare the Chocolate Mousse

   In a medium saucepan, heat 1 cup of heavy cream until just simmering. Remove from heat and add the remaining unsweetened chocolate (chopped) and vanilla extract. Stir until smooth and let it cool.

8. 8

   In a separate bowl, whip the remaining heavy cream with powdered sugar until stiff peaks form.

9. 9

   Gently fold the whipped cream into the cooled chocolate mixture until fully combined. Refrigerate until set, about 1 hour.

10. 10

    Assemble the Cake

    Once the cake and mousse are cool, slice the cake in half horizontally to create two layers.

11. 11

    Spread half of the chocolate mousse over the bottom layer of the cake, then place the second layer on top.

12. 12

    Top the cake with the remaining mousse and smooth it out. Refrigerate for at least 2 hours to set.

13. 13

    Make the Ganache

    In a small saucepan, heat 1 cup of heavy cream until just simmering. Remove from heat and add 8 oz of chopped chocolate. Stir until smooth and let it cool slightly.

14. 14

    Pour the ganache over the chilled cake, letting it drip down the sides. Allow it to set for about 30 minutes before serving.