Chocolate Chocolate Mousse Torte

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 100 g milk chocolate
• 160 g dark chocolate
• 125 g unsalted butter
• 5 eggs
• 75 ml greek yogurt
• 1 tablespoon vanilla
• 60 g blanched roasted almonds
• 1 tablespoon soft plain flour
• 100 g sugar
• 500 g dark chocolate
• 250 g unsalted butter
• 8 eggs
• 2 tablespoons sugar
• 125 ml double cream
• 250 ml double cream, well chilled
• 1 tablespoon icing sugar
• 1 teaspoon vanilla

Recipe

• 1 chocolate torte:.
• 2 preheat oven to 180°c/350°f/gas 4 and grease a 25cm/10in springform tin.
• 3 melt the chocolate and butter together in a large bowl in the microwave.
• 4 while the chocolate and butter are melting separate the eggs:whites in a smaller bowl, yolks in the mixer bowl.
• 5 add the yoghurt and vanilla to the yolks and whisk until smooth.
• 6 grind the nuts and flour finely together in a food processor or blender.
• 7 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 and flour mixture to that. whisk well!
• 8 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.
• 9 fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.
• 10 scrape the mix into prepared baking tin and bake for 40 minutes.
• 11 let it cool in the tin for 10minutes, then remove the sides from the tin and cool completely (very important!).
• 12 dark chocolate mousse:.
• 13 melt the chocolate
• 14 while the chocolate is melting, cut the butter into small chunks and separate the eggs.
• 15 whisk the chocolate until smooth and add the butter chunks (not on heat). whisk till smooth.
• 16 whisk in the egg yolks until smooth.
• 17 whisk the egg whites, adding the sugar slowly as they reach soft peak stage. stop when they are stiff but not dry.
• 18 fold the egg whites in one third at a time to the chocolate mixture.
• 19 whip the cream until stiff, then fold into the mousse.
• 20 refrigerate at least two hours!
• 21 whipping cream:.
• 22 whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.
• 23 whip to texture appropriate for use intended.
• 24 refrigerate until needed.
• 25 to assemble the cake:.
• 26 trim the overhanging torte edges and treat yourself to the scraps!
• 27 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 will cement it).
• 28 slide a flan or cake tin base into the bottom and lift the top layer.
• 29 the mousse should be chilled for at least 2 hours before using it. because it has to set and not be runny.
• 30 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.
• 31 put the other cake layer on top and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.
• 32 refrigerate until firm.
• 33 pipe strips of whipped cream all the way around the cake, topping with a row of rosettes at the top or if you still an inexperienced cook simply take knife and spread the cream onto the edges of the cake.
• 34 enjoy! it's worth every calorie!