Chocolate Mousse Torte

From Deborah Palmer of A Movable Feast

Like a chocolate truffle in cake form. Divine. 


  • 450 grams (1 lb) semisweet or bittersweet chocolate, cut into 1-inch pieces
  • 10 Tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 4 large eggs, separated
  • pinch of salt
  • 2 Tbsp sugar
  • 2 Tbsp all-purpose flour


  1. Preheat oven to 425 degrees F.
  2. Butter sides and bottom of 8-inch spring form pant. Place 8-inch round piece of parchment in bottom of pan.
  3. Place chocolate on top of butter in a glass bowl. Melt in microwave on high power for 1 minute.
  4. Remove bowl and stir mixture to combine. Using 30-second bursts, continue to melt mixture, stirring between bursts. Cool mixture. Stir in extracts.
  5. Using an electric mixer, beat egg whites with the salt until mixture begins to hold shape. Add sugar and continue to whip until mixture is thick and holds shape – but is not dry or stiff.
  6. Place beaten whites in another bowl. Set aside.
  7. Using the electric mixer, beat the egg yolks till fluffy and lemony yellow in colour – about 4 to 5 minutes.
  8. Add the flour and continue mixing until blended through.
  9. Add cooled chocolate mixture to egg yolks, mixing well.
  10. With a rubber spatula, slowly add one third of the egg whites to the chocolate mixture, mixing from bottom of bowl to blend whites into chocolate.
  11. Add remaining whites and continue gently blending until there are no white streaks left.
  12. Pour mixture into prepared pan.
  13. Bake cake in centre of oven for 15 minutes, then remove and allow to cool.
  14. Run a knife around edge of spring form pan to loosen before removing cake to finish cooling.
  15. When completely cooled, turn pan upside-down on serving platter and remove parchment paper.
  16. For best results, refrigerate overnight.
  17. Serve sprinkled with powdered sugar or topped with chocolate ganache.

Cake may be frozen before topping.

Posted on September 9, 2015 and filed under desserts & sweets.