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Chocolate Mousse Torte: Submitted by: Siobhan Martin | Date Added: 10 Oct 2013
Listed in: Sweets / Cakes

16 portions per torte.

This is based on a recipe from Delice European Bakery in Omaha. Originally for 7-8 cakes, the original amounts are in brackets [lots of cakes].

One Chocolate Sponge Cake.

4 ounces bittersweet chocolate, chopped [2 pounds]
9 ounces dark chocolate [5 pounds dark chocolate]
4 ounces unsalted butter [2 pounds]

kirsch (possibly in simple syrup), to taste
cup raspberry preserves or jam

3 yolks [24 yolks]
1 eggs [8 eggs]
1 ounces sugar [8 ounces]
2⅓ cup cream [4 quarts]

Cooking Instructions

1) Melt the bitter and dark chocolate, and butter together. Cool.

2) Cut the torte in half. Use half and save the other half if you wish (so you'll have one thin cake layer). Line bottom of a deep 9" springform pan and grease or spray the sides of pan. Put the cake in the bottom and dribble with kirsch. Spread raspberry preserves on top of cake.

3) Gently pour in the mousse. Smooth sides, garnish with fresh raspberries and chocolate leaves. Let set up overnight in a refrigerator.

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