CHOCOLATE MOUSSE TORTE RECIPES

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FLOURLESS CHOCOLATE TORTE RECIPE | FOOD NETWORK KITCHEN ...



Flourless Chocolate Torte Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

GANACHE RECIPE | EPICURIOUS



Ganache Recipe | Epicurious image

This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.

Provided by EPICURIOUS.COM

Number Of Ingredients 2

1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream
1 lb (454 grams) semisweet or bittersweet dark chocolate

Steps:

  • 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
  • 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
  • Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
  • Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
  • Yield: 3 1/2 cups (800 g)























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