Chocolate Mousse Torte with Mocha Ganache

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

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.



  • 16 ounces bittersweet chocolate
  • cup strong espresso coffee
  • ¼



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