Cooking with Solveig: Mocha Mousse Torte
Valentines Day may be over, but February is ALL ABOUT chocolate for us!
Solveig answered the call in a big way - don’t you just want to run home and make this right now?
Mocha Mousse Torte
Ingredients:
Torte:
- 1 ½ c butter
- 12 ounces semi sweet chocolate chips
- 4 ounces bittersweet chocolate, chopped
- 1 c sugar
- 1 c strong brewed coffee
- 7 eggs lightly beaten
- raspberries for garnish
- currant jelly
Mocha Ganache: (prepare after the torte has chilled at least six hours)
- 1 c whipping cream
- 12 ounces semi sweet chocolate chips
- 1 T instant coffee granules
Cook first 5 ingredients in large saucepan over low heat, whisking constantly until smooth. Let cool 15 minutes.
Whisk together chocolate mixture with beaten eggs; pour into greased 10-inch springform pan.
Bake at 325 degrees 50 minutes until set. Cool completely in pan on wire rack; remove sides of pan. Cover and chill at least six hours.
Spread ganache on top and sides. Garnish with raspberries and glaze with melted currant jelly.
