Maida Heatter's Chocolate Mousse Torte
, Serves 6 to 8
A flourless chocolate mousse baked in a pie plate, topped with chilled unbaked mousse and whipped cream.
| prepSet oven rack in center; preheat oven to 350°F / 175°C | |||||||
| prepButter a 9-inch glass pie plate and dust with bread crumbs or cocoa powder | |||||||
| Unsalted butter, for greasing the pan | Butter & dust pie plate | Bake 350°F / 175°C, 25 min; rest 5 min | Cool; top with chilled mousse; chill 2-3 hrs | Spread over unbaked mousse; chill | Grate chocolate over top; serve | ||
| Fine dry bread crumbs or cocoa powder, for dusting | |||||||
| 225 g semisweet bar chocolate (not chips), chopped | Melt chocolate with coffee & water | Mix in vanilla & cooled chocolate | Beat whites & salt; fold into base | ||||
| 1 tbsp instant espresso or coffee powder | |||||||
| 60 ml boiling water | |||||||
| 8 large eggs, yolks and whites separated | Beat yolks & sugar 10 min | ||||||
| 65 g granulated sugar | |||||||
| 1 tsp vanilla extract (for the mousse) | |||||||
| 1/8 tsp fine sea salt | |||||||
| 360 ml heavy cream | Whip cream, sugar & vanilla | ||||||
| 40 g confectioners' sugar | |||||||
| 1 1/2 tsp vanilla extract (for the cream) | |||||||
| Grated semisweet chocolate, for serving (optional) | |||||||
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