Chocolate Mousse Torte – Marilyn Holm’s Amazing Cake
“It’s like chocolate heaven on your tongue.”
Ingredients
Crust for 8" pan:
- 2 C. Chocolate Cookie Crumbs 2C = 1 1/2 tubes of Oreo cookies
- 6 Tbsp. Melted Butter
Crust for 2 – 9" pans:
- 5 C. Chocolate Cookie Crumbs
- 12-16 Tbsp. Melted Butter
Mousse Filling for 8" pan:
- 12 oz. Bitter or Semi-Sweet Chocolate
- 4 Eggs Separated – at room temp
- 1 ½ C. Powdered Sugar
- 1 ½ C. Whipping Cream
Mousse Filling for 2 – 9" pans:
- 30 oz. Bitter or Semi-Sweet Chocolate
- 10 Eggs Separated – at room temp
- 3 ¾ C. Powdered Sugar
- 3 ¾ C. Whipping Cream
Instructions
- For Crust:
- Combine cookie crumbs and melted butter. Press firmly into bottom and partially up sides of springform pan with parchment-lined base.
- For Mousse Filling:
- Gently melt chocolate in top of double boiler over simmering water. Let cool 15 minutes but not longer. (chocolate too warm= syrupy, chocolate too cold= graininess, try to make ingredients same temp)
- While chocolate cools, in a large bowl, beat egg whites until soft peaks form; gradually beat in sugar, then beat on high 1-2 minutes longer, until meringue thickens and becomes glossy.
- Set aside.
- In another bowl, whip cream until peaks form; refrigerate.
- Whisk egg yolks with a little cream; then, as fast as possible, beat into the cooling chocolate; it will clump to beaters and be glossy.
- Transfer chocolate to the meringue bowl and beat on low until uniform, then add whipped cream and mix with beaters just until well incorporated.
- Turn into prepared crust.
- Cover and chill 4-6 hours till firm.
Notes
Multiplies very well – I’ve done as many as 5x this recipe at once.
Garnish with whipped cream and chocolate leaves, (paint melted chocolate onto the back of clean, sturdy leaves, such as camellia leaves)
~or dollops of whipped cream and half Oreo cookies.
Keeps well refrigerated and freezes well also.
May add orange, mint or coffee extracts to filling.
Great with drizzles of raspberry syrup.
