Chocolate mousse torte

12 servings

Ingredients

Quantity Ingredient
-SANDI BROOKS WFCJ53B
7 ounces Semisweet chocolate
1 ounce Unsweetened chocolate
1 tablespoon Instant coffee
¼ cup Boiling coffee
8 Eggs; separated
⅔ cup Sugar
1 teaspoon Vanilla
⅛ teaspoon Salt
Butter for pie pan
Unflavored bread crumbs for

Directions

Adjust rack to center of oven. Preheat oven to 350. Butter a 9" ovenproof glass pie pan. Dust it with fine dry bread crumbs, set aside. Place chocolate in the top of a small doubleboiler over hot water. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover and let stand over low heat, stirring occasionally with a small wire whisk, until choc olate is almost melted. Remove choc from the heat and con tinue to stir until smooth. Set aside to cool slightly In the small bowl of an electric mixer beat the yolks at high speed for about 5 minutes until they are pale lemon colored and thickened. Gradually add the sugar and continue to beat at high speed for 5 more minutes until very thick. Add the vanilla and the chocolate, beating slowly and scraping the bowl with a rubber spatula until well blended. Remove from mixer.

In the large bowl of an electric mixer beat the whites with the salt until stiff, but not dry. Gradually, in 2 or 3 small additions, fold half of the whites into the chocolate (do not be too thorough) and then fold the chocolate into the remaining whites, folding only until no whites show.

Handling as little as possible, gently remove and set aside about 4 cups of the mousse. Turn the balance into the pie plate, it will barely reach the top. Very gently spread level and place in the oven to bake. Cover the reserved mousse and refrigerate.

Bake the mousse for 25 minutes, turn off the heat and let it sit in the oven for 5 more minutes. Remove from the heat and cool on a rack.

Mousse will rise during baking and fall while cooling. It will settle in the center, leaving a high rim. When completely cool, remove reserved mousse form refrig erator and place the refrigerated mousse in the center of the shell of baked mousse.

Handle as little as possible or it will loose the air beaten into it. I used sugar cocoa and instant coffee to flavor the whipped cream, I did not measure, but flavored to taste. The whipped cream is optional, but it looks better with it.

This is a recipe from one of the Maida Heatter cookbooks. Sandi in CT 03/02 11:59 am Re-Formatted by Elaine Radis; 3/92

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