CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHOCOLATE MOUSSE TORTE IV

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Tortes
    Prep Time:       Cook Time:       Total Time:  

Sour Cream Cake
1 3/4 cups cake flour
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
11 tbsp unsalted butter
1 cup sugar
2 large egg yolks
1 tsp vanilla
1/2 cup Sour cream and milk
2 large egg whites, whipped to very soft peaks

ALMOND PRALINE
1 cup sugar and water
2 cups sliced almonds

MOUSSE FILLING
8 oz semi-sweet chocolate, broken small chunks
2 oz bitter chocolate, broken small chunks
1/2 tsp cinnamon
3 cups whipping cream

A chunk of semisweet chocolate -- for making curls

To make the sour cream cake: Preheat the oven to 350. Butter and flour an 8- or 9-inch cake pan and set aside. Sift together the cake flour, baking soda, baking powder and salt and set aside.

In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan.

Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.

To make the almond praline: Preheat the oven to 350. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, and then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly-oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.

To make the chocolate mousse: Chill a bowl and the beaters of an electric mixer in the freezer for 1 hour.

Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.

When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. S

andwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chocolate Mousse Torte Ii
   by sgre52160



8 (1 oz) squares semi-sweet chocolate 1 tbsp instant coffee 1/4 cup boiling water 8 eggs separated 2/3 cup sugar 2 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cup heavy whipping cream 1/4 cup confecti




Chocolate Mousse Torte I
   by sgre52160



Crust 1 1/4 cups chocolate wafer crumbs (about 25 wafers) 1/4 cup sugar 1/4 cup butter, melted Filling 4 oz bittersweet chocolate baking squares 1/2 cup plus 2 tbsp milk chocolate chips 4 o




Chocolate Mousse Torte Ii
   by sgre52160



2/3 cup butter, softened 1 cup sugar 3 eggs 1 1/2 tsp vanilla extract 2 cups flour 2/3 cup cocoa or dark cocoa 1 1/2 tsp baking powder 1/2 tsp baking soda 1 1/3 cups milk CHOCOLATE M




Chocolate Mousse Torte Iii
   by sgre52160



8 oz semi sweet chocolate 1 tbsp dry instant coffee 1/4 cup boiling water 8 eggs, separated 2/3 cup sugar 1 tsp vanilla extract 1/8 tsp salt 1/2 cup heavy cream 1/2 tsp vanilla extract




Chocolate Mousse Torte V
   by sgre52160



1 cup walnuts, chopped fine 1 cup graham cracker crumbs 3 tbsp unsalted butter, melted 2 tbsp sugar 16 oz semi-sweet chocolate squares 1 cup whipping cream 6 eggs 1 tsp vanilla 1/3 cup flour





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.