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Chocolate Sin Torte

Chef Robert Duehmig,
The Chocolate Shop

This intensely dark cake tastes surprisingly light. Its silky chocolate mousse melts on your tongue.

Ingredients
Chocolate Torte
1 cup butter, unsalted, cut into small pieces
255 g chocolate, semisweet or bittersweet, cut into small pieces
6 large eggs, separated
1 cup white sugar, divided
1 tsp pure vanilla extract
1/4 tsp cream of tartar

Ganache
227 g chocolate, semisweet or bittersweet, cut into small pieces
3/4 cup heavy whipping cream
2 Tbsp butter, unsalted
1 Tbsp brandy (optional)

Chocolate Mousse
500 g chocolate
2 1/2 cups heavy cream
3 egg yolks
1/2 cup white sugar
3 Tbsp water

Method
Chocolate Torte
1. Preheat oven to 350º F.  Lightly coat 9 x 3″ springform pan with melted butter or cooking spray.  Line with parchment paper. Coat paper.
2. Melt butter and chocolate in double boiler.
3. Place egg yolks and 1/2 cup sugar in electric mixer bowl.  Beat with paddle on medium high until thick and lemon coloured (approx. 5 min).
4. Add vanilla and melted chocolate mixture, beating until combined.
5. In another bowl, beat egg whites until foamy.  Add cream of tartar and beat until soft peaks form.  Gradually add the remaining sugar and beat until stiff peaks form.  Fold in a small amount of egg white mixture to the yolk mixture to lighten the batter.  Add the remaining egg whites, folding just until incorporated.
6. Pour mixture into pan.  Bake 50 min to 1 hour (until toothpick inserted in centre comes out with a few moist crumbs).
7. Remove from oven and place on a wire rack to cool.  The top of the cake will have become hard with a cracked surface.

Ganache
1. Place chocolate in a stainless steel bowl.
2. In a saucepan at medium heat, bring cream and butter to a boil.
3. Pour over the chocolate. Let stand for 5 min to melt chocolate.
4. Stir with a whisk until smooth.
5. Add the liqueur, if desired.

Chocolate Mousse
1. Melt chocolate in double boiler.
2. Whip cream to soft peaks.
3. In a mixing bowl, slowly mix yolk.
4. In a sauce pan, mix sugar and water. Bring to a boil.
5. Add sugar mixture to egg yolks. Mix at medium speed, then let cool.
6. Add melted chocolate to egg yolk mixture. Fold in whipped cream.

Assembly
1. For ease of handling invert cake onto cake circle. Refrigerate 1 hour.
2. Cut cake into three layers. Spread mousse approximately 1/2″ thick between each layer.
3. Using spatula, cover sides and top with about 2 Tbsp ganache (called a crumb coat, this seals in cake crumbs for a smooth finish). Refrigerate 5 min to set crumb coat.
4. Pour remaining ganache onto centre of cake.  Spread with spatula, using big strokes to create an even coating. Refrigerate.

Yield 12 servings

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