Ingredients
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)
-
3 (1-ounce) square unsweetened chocolate
-
1 cup butter
-
1 cup sour cream
-
1/4 tsp baking soda
-
3 cups sugar
-
6 large eggs separated
-
1 tsp vanilla extract
-
3 cups all-purpose flour
-
1 tsp salt
-
2 tablespoons powdered mocha coffee drink mix
-
1 recipe Chocolate Mousse
-
1 recipe Bittersweet Chocolate Sauce
-
Confectioners’ sugar
Chocolate Mousse:
-
1 1/2 cups heavy whipping cream
-
2 tablespoons light corn syrup
-
2 tablespoons butter
-
16 (1-ounce) squares semisweet chocolate coarsely chopped
Bittersweet Chocolate Sauce:
-
6 (1-ounce) squares bittersweet chocolate chopped
-
1/2 cup butter
-
1 cup sugar
-
1 (5-ounce) can evaporated milk
Recipe Method
1. In a medium microwave-safe bowl, melt
chocolate and
butter in microwave on HIGH in 30-second intervals until melted, stirring between each (approximately 2 minutes total). Stir until smooth. Cool.
2. Preheat oven to 325 degrees. Spray two 9x5x3-inch loaf pans with nonstick baking spray with flour.
3. In a small bowl, combine sour cream and baking soda. In a large bowl, beat chocolate mixture and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Add vanilla extract, beating to mix well.
4. In a separate bowl, sift together flour, salt, and mocha coffee drink mix 3 times. Add to chocolate mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating well after each addition.
5. In a separate bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold egg whites into batter until well combined.
6. Spoon batter into prepared pans. Bake for 30 minutes; shield tops of cakes loosely with aluminum foil to prevent excess browning. Continue baking for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pans on wire rack. Remove from pans; cool completely on wire rack.
7. Trim off domed portion of each cake. Cut cakes in half horizontally to create 2 layers each. Spread Chocolate Mousse between cake layers.
8. Wrap torte in heavy-duty plastic wrap; freeze for 2 hours. Using an electric knife, trim 1/2-inch off ends and sides of cake to make an 8x4-inch rectangle. Drizzle with Bittersweet Chocolate Sauce. Garnish by sprinkling with confectioners’ sugar, if desired.
Chocolate Mousse: Makes about 3 cups
1. In a medium saucepan, combine cream and corn syrup. Bring to boil over medium heat; remove from heat. Add butter and chocolate, stirring until smooth.
2. Cover and chill for 1 hour. Using an electric mixer, beat chocolate mixture at high speed until soft peaks form.
Bittersweet Chocolate Sauce: Makes 2 cups
1. In a medium saucepan, heat chocolate and butter over low heat, until melted and smooth.
2. Stir in sugar and evaporated milk; simmer for 5 minutes, stirring continuously. Serve warm.
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