Chocolate Mousse Torte
I've written before about menu names and how they can be exagerrated and sometimes misleading, but many times just plain funny. I guess I tend to do the same, labeling plain old chicken quesadillas as Two-Cheese Chicken Quesadillas, or calling my favorite flourless chocolate cake Chocolate Mousse Torte. I've even been known to call foods by fun names for the kids to get them to eat them. Hey, it works.
Hands-On Time: 30 minutes
Ready In: 1 hour
Yield: 6-8 slices
1lb semi sweet chocolate pieces or chocolate chips
1 stick butter
5 egg yolks
1T. hot water
5 egg whites
powdered sugar for dusting
- Melt togethe the chocolate pieces and butter and allow mixture to cool for 15-20 minutes.
- Blend together the egg yolks, flour, sugar and water.
- Add the cooled chocolate to the egg mixture and blend until smooth.
- Beat the egg whites until stiff.
- Fold egg whites into chocolate/egg yolk mixture. Be careful not to over beat this -- it needs to stay light and fluffy.
- Pour mixture into a greased springform pan no larger than a 10" diameter-and bake at 425 degrees F for 15 minutes. Don't over bake this or it will dry out.
- Dust with powdered sugar or set a dry clean doily (or other open-work) on top of torte and sprinkle with powdered sugar. Remove by pulling straight up. The design left behind is a very pretty effect!
Serve right side up. This will be soft in the center when it comes out of the oven, but will set up as it cools. When done correctly the center is nearly like fudge and the edges are slightly dry.