Chocolate mousse torte

Chocolate mousse torte

Total: 2 hr 57 Min. | Active: 45 Min.
Nutritional value / piece: 291 kcal
, Fat: 22 g
, Carbohydrate: 19 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sponge

35 g butter
50 g dark chocolate (70% cocoa)
50 g sugar
2 fresh egg yolks
2 fresh egg whites
1 pinch salt
2 tbsp sugar
40 g white flour

Mousse

3 fresh egg yolks
60 g sugar
150 g dark chocolate (70% cocoa), melted
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp water, boiling
3 fresh egg whites
1 pinch salt
2 dl full cream

Decoration

1 dl full cream
a little dark chocolate (70% cocoa)
7 mini chocolate Easter eggs e.g. Coop Fine Food Easter egg pralines
Purchase ingredients now

Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Sponge

Melt the butter and chocolate over a very low heat, allow to cool a little. Beat the sugar and egg yolks for approx. 5 mins. until light and fluffy. Stir in the chocolate mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Add the flour and the egg whites to the mixture and fold in carefully. Transfer the mixture to the prepared tin.

Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool in the tin.

Mousse

Beat the egg yolks and sugar for approx. 5 mins. until pale and frothy. Stir in the chocolate. Dissolve the gelatine in the boiling water, strain into the egg mixture, mix well. Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold both into the chocolate mixture. Spread the mousse over the sponge, cover and chill for approx. 2 hrs.

Decoration

Beat the cream until stiff and spread over the torte. Shave flat, thin strips from the chocolate using a knife and scatter them over the cream. Decorate the torte with the chocolate eggs.

How-tos

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!