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@bettbossi.ch

Sponge

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

Mousse

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

Decoration

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

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

How it's done

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

Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

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