Does anyone know the recipe for a dessert called Chocolate Mousse Torte? I had it a few times at some restaurant near Berkeley, CA circa 1980. It was very dense and was served in a wedge like pie. This is the best chocolate dessert I have ever had. The people at the restaurant said they did not make the dessert, but bought it from some nearby bakery which they would not disclose. Any ideas?
I’ve got several - here’s 2 - let me know how close it is -
Chocolate Mousse Torte
8 (1 oz. each) squares semi-sweet chocolate
1 T. instant coffee
1/4 C. boiling water
8 eggs separated
2/3 C. sugar
2 1/2 vanilla
1/8 t. salt
1 1/2 C. heavy whipping cream
1/4 C. confectionary sugar
butter and fine dry bread crumbs for the pan
Place chocolate in top of a double boiler over hot water. Dissolve coffee in hot water and add to chocolate. Let chocolate set over very low heat until it is almost melted. Whisk until smooth.
Beat egg yolks until thick. Add sugar and continue to beat until lemon colored. Slowly beat chocolate and 1 t. vanilla into yolk mixture.
In a separate bowl beat egg whites with the salt until stiff, but not dry. Stir 1/4 of the egg whites into the chocolate mixture, fold in remaining whites.
Butter a 9 inch springform pan and dust with the bread crumbs. Shake out the excess crumbs.
Fill the pan with 3/4 of the chocolate mixture and refrigerate the remaining mixture.
Bake at 350°F. for 25 minutes. Turn oven off and leave in 5 minutes more. Remove and cool. Center will fall. When cool, spread torte with the remaining mixture, mounding in the center. Chill until ready to serve.
To serve, beat cream with the confectionary sugar and vanilla until stiff. Slice torte and top with the whipped cream.
2/3 cup butter or margarine, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/3 cups milk
CHOCOLATE MOUSSE FILLING(recipe follows)
Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil.
Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended. Spread batter in prepared pan.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely.
Prepare CHOCOLATE MOUSSE FILLING. Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches. Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 2 more layers; pipe or spread fourth layer with remaining filling. Refrigerate until ready to serve. Cover; refrigerate leftover torte. 10 to 12 servings.
CHOCOLATE MOUSSE FILLING
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup (1/2 pt.) cold whipping cream
1/3 cup powdered sugar
3 tablespoons HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1 teaspoon vanilla extract
Sprinkle gelatin over cold water in small cup; let stand several minutes to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Cool 5 minutes.
Beat whipping cream, powdered sugar, cocoa and vanilla in medium bowl until thickened; pour in gelatin mixture and beat until stiff. Use immediately. About 2 cups filling.
Thanks for the recipes. The first one looks like it might be close to what I had. If my memory still serves, it was more like a creamy cheesecake rather than a fluffy mousse. I see how it turns out.
Let me know how close it is - I’ve got more.