Chocolate Tort with Chocolate Rum Mousse

21 Oct

Also for our wedding, we needed to appease Rafe’s dad, who is a chocaholic. In addition to our wedding cake, we also made and served a chocolate tort cake.

Tort Ingredients (double for 2 cakes, if you want the mousse to be the filling between layers):

  • 2 sticks minus 1 Tbsp butter
  • 7 oz dark chocolate
  • 1 c sugar
  • 4 eggs
  • Rounded tablespoon of flour
Tort Instructions:
  • Pre-heat 350°F. Line an 8-inch round cake pan with parchment paper (no need to if you’re using a non-stick pan).
  • Melt together the butter with the chocolate in a double-boiler. Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
  • Pour the mixture into the pan, and put into the oven to bake for 25 to 30 minutes, until the center is set but still a little wobbly. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate.
Ted’s Rum Mousse Au Chocolat Ingredients:

  • 1 cup semisweet choc pieces (~6 oz)
  • 5 tbsp boiling water
  • 4 eggs, separated
  • 2 tbsp dark rum

Mousse Au Chocolat Instructions:

  • Put chocolate pieces in blender at high speed for six seconds.  Shut motor, scrape chocolate from sides with a knife and add boiling water.  Blend at high speed for ten seconds.
  • Add egg yolks and rum and blend three seconds until smooth.  Fold chocolate mixture into stiffly beaten egg whites.  Chill.
  • This recipe makes eight servings if you were to serve it in separate dishes.  The egg yolks give it body so the mousse won’t collapse and disappear between layers.
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One Response to “Chocolate Tort with Chocolate Rum Mousse”

Trackbacks/Pingbacks

  1. Cranberry Ginger Sauce « Kitchen Mess - November 29, 2011

    […] a huge chocolate fan, which I back 100%). Lacking for time, and also chocolate, we whipped up the Mousse described here, but with bourbon instead of rum. […]

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