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Chocolate Mousse Torte Recipe

Chocolate Mousse Torte Recipe

12 servings

This cake is more time consuming to make, but the souffle-like flourless cake layers, filled and frosted with rich chocolate mousse, will make any occasion special.



5 egg yolks

2/3 cup sugar, divided

1 teaspoon almond extract

5 egg whites

1/4 teaspoon cream of tartar

1/4 cup Dutch process cocoa

Chocolate Mousse

1/4 cup sliced almonds, toasted


Beat egg yolks, 1/4 cup sugar, and almond extract in large bowl until mixture is thick and lemon colored, about 5 minutes. Using clean beaters and bowl, beat egg whites and cream of tartar to soft peaks, beat to stiff peaks, adding remaining 1/3 cup sugar gradually. Mix 1/4 of the egg whites into the egg yolk mixture, fold egg yolk mixture into egg whites. Fold in cocoa. Spread butter in 3 greased and floured parchment-lined 8 or 9 inch round cake pans.

Bake at 350o until toothpick inserted in centerd of cakes come out clean, 15 to 18 minutes. Cool cakes in pans on wire racks, remove from pans. Place 1 cake layer, parchment side up, in bottom of 9-inch springform pan, discard parchment. Spread cake with 1/3 of the Chocolate Mousse, repeat layers 2 times. Sprinkle top of cake with almonds. Refrigerate 8 hours or overnight. Loosen cake from side of pan with sharp knife, remove side of pan and place cake on serving plate.


Per Serving:

Calories: 247

% of calories from fat: 29

Fat (gm): 8.3

Saturated fat (gm): 3.2

Cholesterol (gm): 125.3

Sodium (mg): 54

Protein (gm): 7.1

Carbohydrate (gm): 39.2

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