Chocolate Mousse Cake

Cake Week, day 2 of 7: Chocolate cake is my favorite cake. This is different because of the layers and its made in a springform pan. The bottom layer is chocolate cake. A very fudgy cake. The middle layer is mousse. A rich creamy mousse. And some whipped cream on the top to lighten the flavor. Very delicious served with fresh raspberries.

Chocolate Mousse Cake
Recipe Source: melskitchencafe.com

*At the end of this recipe there is an alternative recipe for chocolate mousse because the one the recipe calls for has raw egg whites. So if raw egg whites are something you are not comfortable with you can still make it!!*

Cake:
8oz Bittersweet or Semisweet Chocolate, chopped
1 cup Butter
1 cup Sugar
5 large Eggs
1 Tablespoon Vanilla
1/4 teaspoon Salt
1/4 cup Flour

Mousse:
1/2 cup Butter, cut into pieces
4 large Eggs, separated at room temperature
1/4 cup Whipping cream
1 Tablespoon Vanilla
8oz Bittersweet or Semisweet Chocolate, chopped finely (you need to make sure the chocolate for this mousse layer is chopped finely or it won't melt when added to the warm egg yolks)
1/2 cup sugar

Topping:
3/4 cup Heavy Whipping Cream
2 Tablespoons Powdered Sugar
2 cups fresh Raspberries

For cake:
1. Preheat oven to 325 degrees. Butter a 10 inch springform pan and dust with sugar.

2. Melt the chocolate and butter in large saucepan over low heat, stirring constantly. Cool until its lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in the vanilla and salt and then flour. Pour batter into the pan.

3. Bake until cake just rises in center (tester inserted into center will not come out clean), 30-35 minutes. Cool completely pan on rack (the center of the cake may fall). Cover and chill while making mousse.

For mousse:
1. Melt butter in a metal bowl over a saucepan of simmering water (make sure the bottom of bowl doesn't touch the water). Whisk in egg yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until temperature reaches 150 degrees, about 6 minutes (it should be very thick like custard or pudding). Remove from over water and add chocolate and stir to melt. Set aside.

2. Beat egg whites and 1/2 cup sugar and a pinch of cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture.

3. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours or overnight.

4. Run a sharp knife around the edge of pan to loosen the cake. Release pan sides. Transfer the cake to a platter.

5. Using electric mixer, beat 3/4 cup cream and powdered sugar in medium bowl until peaks form. Spread the whipped cream over torte. Top whipped cream with raspberries.

Alternative Chocolate Mousse
2 Tablespoons Cocoa Powder
5 Tablespoons Hot Water
7oz Bittersweet or Semisweet Chocolate , chopped fine
1 1/2 cups cold Heavy Cream
1 Tablespoon Granulated Sugar
1/8 teaspoon Salt

1. Combine cocoa powder and hot water in small bowl and set aside. Melt the chocolate in the microwave on 50% power, stirring often, until smooth. Remove from heat and cool slightly, around 2 to 5 minutes.

2. In a new bowl with an electric mixer, whip heavy cream, granulated sugar, and salt at medium speed until it begins to thicken, around 30 seconds. Increase the speed to high and whip until soft peaks form when the beaters are lifted out of the mixture, 15 to 60 seconds.

3. Whisk the cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in the remaining whipped cream until completely combined. Spoon the mousse over the cooled cake and continue with the rest of the recipe.