Double Chocolate Torte

AKA Double Chocolate ~H.E.A.V.E.N.~ I mean really! This is sinful! I got this recipe from My Kitchen Cafe. Love her! I changed things a tiny bit on the mousse accidentally, but it turned out so good I am going to post this the way I made it. Anyway, you NEED to make this. My husband said it tastes like it came from a gourmet restaurant. Oh and a little goes a long way, this is very rich!

Double Chocolate Heaven

Cake:

8 ounces bittersweet or semi-sweet chocolate, chopped (I used half bittersweet, half semisweet Ghirardelli chips) about 1 1/3 cups total

1 cup butter

1 cup sugar

5 large eggs

1 T vanilla

1/4 t salt

1/4 cup flour

Mousse:

1/2 cup butter, cut into pieces

4 large eggs, separated and at room temperature

1 cup whipping cream

1 T vanilla

8 ounces bittersweet chocolate (NOT semisweet) about 1 1/3 cups, chopped finely (these have to chopped finely or they won't melt in the warm egg yolks)

1/2 cup sugar

Topping:

Fresh whipped cream

strawberries or raspberries

For cake:

Preheat oven to 325. Butter a 10 inch springform pan, dust with sugar. Melt chocolate and butter in a heavy large sauce pan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each. Mix in vanilla and salt and then flour. Pour batter into springform pan. Bake until cake just rises in center (toothpick inserted will NOT come out clean) about 30-35 minutes. Cool completely in pan on a rack (the center may fall a little). Cover and chill while making mousse. Cake needs to be completely cool before putting the mousse on top or the mousse will be runny.

For mousse:

Melt butter in a medium bowl set over a sauce pan of simmering water (do not allow bottom of bowl to touch the water). Whisk yolks, cream and vanilla in a small bowl to blend. Once butter is melted gradually whisk the yolk mixture in. Whisk constantly over simmering water until thermometer reaches 150 or until the mixture is thick, like pudding (about 6-8 minutes). Remove from over water, add chocolate and stir to melt. Set aside. Beat egg white, 1/2 cup of sugar and a pinch of corn starch in a large bowl until medium-stiff peaks form. Whisk 1/4 of the beaten egg whites into chocolate to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan, smooth the top. Chill torte until mousse is set, at least 6 hours and up to one day.

Once mousse is set, run a sharp knife around the edge of the pan to loosen torte. Move to a platter. Top with whipped cream and berries.