Chocolate Mousse Torte with Mocha Ganache

Name: Chocolate Mousse Torte with Mocha Ganache
Yield: Serves 10 to 12
Ingredients: 1 tablespoon instant espresso powder; 16 ounces bittersweet chocolate; ¼ cup dark rum; ⅓ cup strong espresso coffee; 1 cup heavy cream; 7 ounces semisweet chocolate plus2 tablespoons instant espresso powder; 1 teaspoon vanilla extract; ¼ cup water; 3 tablespoons unsalted butter; 8 ounces bittersweet chocolate; 7 ounces bittersweet chocolate, finely chopped, or; ¼ cup heavy cream; ¼ teaspoon almond extract; ½ teaspoon vanilla extract; 2 tablespoons all-purpose flour; 2½ cups heavy cream; ½ cup sugar; 7 large eggs, separated

Preparation info

Serves
10 to 12

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

It looks like a derby. It tastes like a dream. Practice makes perfect for getting a round cake, a smoothly curved dome, and a glistening glaze. Even if your first efforts are homely, this cake will taste so great you’ll forgive yourself.

Ingredients

Cake

16 ounces bittersweet chocolate
⅓ cup strong espresso coffee
¼

Dessert
Cake
Vegetarian

Method

Procedure

For the cake, preheat the oven to 350 degrees. Lightly butter a 9-inch cake pan and line with baker’s parchment. Melt the chocolates with the espresso, rum, and cream in a double boiler over barely simmering water: set aside. Whisk the egg yolks with