Chocolate Mousse Cake or Double Chocolate Torte, call it whatever you want but before you start you need to make sure that you love chocolate.  This is one of the better chocolate cakes I have ever had.

I got this recipe from Smitten Kitchen when I was looking around trying to figure out what to make for dessert, and decided to try this out. It was a huge hit, and once it really cools it is even better. I didn’t have bittersweet chocolate around which the recipe called for so I just used unsweetened and it was great, I think you can really use any chocolate you want. Also be prepared this take a little time to prepare and has to cool as well, so my suggestion would be to make it the day before you need it.

Chocolate Mousse Cake

Makes 10 servings

Cake
8 ounces unsweetened, chopped or chips
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tbsp vanilla extract
¼ tsp salt
¼ cup all purpose flour

Mousse
½ cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tbsp vanilla extract
8 ounces unsweetened, chopped or chips
½ cup plus 1 ½ tsp sugar

For cake: Preheat oven to 325°F.  Butter 10-inch-diameter springform pan; dust with sugar. (I wanted layered cake so I used two 8 inch springform pans and just split the cake mixture in between). Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes (25 minutes for 8 inch). Cool completely in pan on rack. Cover; chill while making mousse.

For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, ¼ cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside.

Beat egg whites and ½ cup sugar in large bowl to medium-stiff peaks. Whisk ¼ of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. (Or if you are using the 8 inch form pour it only one of the cakes)

Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. (If you are using the 8 inch cakes put your 2^nd cake now on top of the mouse) Using electric mixer beat ¾ cup cream in medium bowl until peaks form. Spread whipped cream over torte.

Enjoy!

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