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Category: Tortes
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg semi-sweet chocolate squares
6 eggs, separated, at room temperature
2 tsp vanilla extract
1 (8 1/2) pkg chocolate wafers
1/4 cup orange juice
1/2 cup heavy or whipping cream
In a saucepan over low heat, melt 7 squares chocolate, stirring constantly. Remove saucepan from heat. With a spatula, stir in yolks until well mixed; then stir in vanilla extract.
In a small bowl, beat egg whites until stiff peaks form; and gently fold into chocolate mixture; set aside. With a pastry brush, brush half of chocolate wafers with 2 tbsp orange juice. Arrange wafers in a 9 inch springform pan, overlapping slightly, in one layer. Spoon half of chocolate mixture evenly over wafers. Repeat the processes and cover the pan with plastic wrap; refrigerate at least 5 hours or until mixture is set.
Dip a small spatula in warm water; loosen cake from side of pan and carefully remove side of pan. Coarsely grate remaining chocolate square and with hand, press grated chocolate around sides of torte.
In a small bowl, beat whipping cream until soft peaks form and decorate the top of the torte. Refrigerate. To serve, using a sharp knife, dipped first in hot water, cut torte into wedges.
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NO BAKE CHOCOLATE MOUSSE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg semi-sweet chocolate squares
6 eggs, separated, at room temperature
2 tsp vanilla extract
1 (8 1/2) pkg chocolate wafers
1/4 cup orange juice
1/2 cup heavy or whipping cream
In a saucepan over low heat, melt 7 squares chocolate, stirring constantly. Remove saucepan from heat. With a spatula, stir in yolks until well mixed; then stir in vanilla extract.
In a small bowl, beat egg whites until stiff peaks form; and gently fold into chocolate mixture; set aside. With a pastry brush, brush half of chocolate wafers with 2 tbsp orange juice. Arrange wafers in a 9 inch springform pan, overlapping slightly, in one layer. Spoon half of chocolate mixture evenly over wafers. Repeat the processes and cover the pan with plastic wrap; refrigerate at least 5 hours or until mixture is set.
Dip a small spatula in warm water; loosen cake from side of pan and carefully remove side of pan. Coarsely grate remaining chocolate square and with hand, press grated chocolate around sides of torte.
In a small bowl, beat whipping cream until soft peaks form and decorate the top of the torte. Refrigerate. To serve, using a sharp knife, dipped first in hot water, cut torte into wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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