Torta-Mousse al Cioccolato

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

This is my Italian teacher’s favourite cake recipe. Annelise is a great cook and a brilliant Italian teacher – we insist that we cook together regularly as part of the course. The lesson after she had given me this recipe, I thought I’d better make it and take it along for a critique, and when I arrived I found that she too had made the cake, so we were able to use it as an exercise in comparatives. I’m afraid I had the advantage, as my cake was still warm and hers had been made the day before.

My ability as a linguist is somewhat limited, but I try hard not to become one of the ‘let them speak English’, brigade. I have grown to love Italy more with each visit. The Italians understand so well how to create the perfect welcome, which normally involves delicious simple fresh food in season, which I find a great inspiration. There is now a growing movement, Slow Food, set up as a protest when McDonalds opened in the Piazza di Spagna in Rome. It has saved many small artisan producers from going out of business, and preaches the gospel that food should be enjoyed in context and at the right pace.


  • 150 g butter, cubed, plus more for greasing
  • 50 g plain flour, sifted, plus more for dusting
  • 300 g real dark chocolate
  • 5 eggs, separated
  • 100 g icing sugar


Preheat the oven to 200°C/Gas 6 and butter and flour a 24 cm springform cake tin. Melt the chocolate as described. Mix the butter into the melted chocolate. In a large bowl, beat the egg yolks with half the sugar, then add the melted chocolate and the flour.

Finally, beat the egg whites with the remaining sugar until stiff (or meringue) and fold them into the mixture. Pour into the prepared cake tin and bake in the oven for about 15–20 minutes, until it feels firm when touched with palm of the hand. It’s very important not to overcook this cake, because it should be very moist. When you take it out of the oven it will have risen a bit like a soufflé, but then it will deflate.

Part of