Double Chocolate Torte

Ingredients

Cake

• 8 ounces (225 g) bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 cup (240 ml) unsalted butter
• 1 cup (240 ml) sugar
• 5 large eggs
• 1 tablespoon (15 ml) vanilla extract
• 1/4 teaspoon (1 ml) salt
• 1/4 cup (60 ml) all purpose flour

Mousse

• 1/2 cup (120 ml) unsalted butter, cut into pieces

• 4 large eggs, separated

• 1 cup (240 ml) whipping cream

• 1 tablespoon (15 ml) vanilla extract

• 8 ounces (225 g) bittersweet (not unsweetened) or semisweet chocolate, chopped

• 1/2 cup (120 ml) plus 1 1/2 teaspoons (7.5 ml) sugar

• 2 cups (480 ml) fresh raspberries

Method

1. To make the cake, preheat the oven to 325°F (165°C). Butter a 10-inch (25 cm)-diameter springform pan and dust it with sugar.
2. Melt the chocolate and butter in a heavy large saucepan over low heat, stirring constantly. Cool to lukewarm.
3. Whisk in the sugar. Whisk in the eggs 1 at a time, blending well after each addition. Mix in the vanilla and salt, then the flour.
4. Pour the batter into the pan. Bake until the cake just rises in the center (a tester inserted into the center will not come out clean), about 35 minutes. Cool completely in the pan on a rack. Cover and chill while making the mousse.
5. To make the mousse, melt the butter in a medium metal bowl set over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water).
6. Whisk the yolks, 1/4 cup (60 ml) cream, and vanilla in a small bowl to blend. Gradually whisk the yolk mixture into the bowl with the melted butter.
7. Whisk constantly over the simmering water until a thermometer registers 150°F (65°C), about 6 minutes (the mixture may appear broken). Remove from over the water, add the chocolate, and stir to melt. Set aside.
8. Beat the egg whites and 1/2 cup (120 ml) sugar in a large bowl to medium-stiff peaks. Whisk 1/4 of the beaten egg white mixture into the warm chocolate mixture to lighten, then fold in the remaining egg white mixture.
9. Pour the mousse over the cake in the pan and smooth the top. Chill the torte until the mousse is set, at least 6 hours and up to 1 day.
10. Run a sharp knife around the edge of the pan to loosen the torte. Release the pan sides and transfer the torte to a platter.
11. Using an electric mixer, beat 3/4 cup (180 ml) cream in a medium bowl until peaks form. Spread the whipped cream over the torte, then top the whipped cream with raspberries.

freezes well.