I have finally found the perfect way to make chocolate curls. I have tried so many different methods, types of chocolate, and swear words. I never had any luck! Well, my kids got some some chocolate coins from a pesky little lepruchaun om St. Patrick's Day. I saw them sitting in the cupboard just glaring at me. I busted them out, got my handy dandy OXO peeler, and started making chocolate curls. They were gorgeous! They held their shape better than any other chocolate I've used. Woot! I may have to keep those on hand year-round!
I posted another cake recipe recently that was similar to this, and I honestly can't say which one I liked better. They were both out of this world. The fresh raspberries on this one was a nice touch that gave it a little more oomph. Everyone that tried this when I brought it about fell out of their chair. The texture and rich chocolate flavor are amazing. This dessert will impress anyone! It was ridiculously amazing.
8 oz bittersweet or semi-sweet chocolate, finely chopped
1 c butter
1 c sugar
1 T vanilla
1/4 t salt
1/4 c flour
1/2 c butter, cut into pieces
4 lg eggs, separated, at room temperature
1/4 c whipping cream
1 T vanilla
8 oz bittersweet (not unsweetened) or semi-sweet, (really, really) finely chopped
1/2 c sugar
3/4 c heavy whipping cream
2 T powdered sugar
2 c fresh raspberries
chocolate curls, optional
Just in case you need another picture of this delectable delightful dessert.
For the cake:
Preheat the oven to 350. Butter a 10-inch springform pan. Sprinkle that with sugar.
Melt the chocolate and butter in a heavy saucepan over low heat, stirring constantly. Once it is melted, remove from the heat and cool to luke warm. Whisk in the sugar. Whisk in the eggs, one at a time. Blend well with each addition. Mix in vanilla and salt. Finally, add the flour.
Pour the batter into your pan. Bake for 30-35 minutes. The center of the cake should have risen. A toothpick will not come out clean. If you stick with the 35 minutes, it should be fine. Trust me... don't over-bake this beauty. Cool completely in the Springform pan. Cover and chill while making the mousse.
For the mousse:
Place a metal bowl over simmering water in a saucepan. Make sure the bowl does not touch the water! Melt the butter in the metal bowl. Whisk egg yolks, 1/4 c cream, and vanilla in a small bowl. Slowly whisk this to add it to the melted butter. Continue whisking this mixture for about six minutes, or until the mixture has thickened to the consistency of pudding.
Remove the metal bowl. Add the chocolate and whisk until it has melted completely. Set aside.
Beat the egg whites, 1/2 c sugar, and a pinch of cornstarch to medium-stiff peaks. Gently whisk about 1/3 of the egg white mixture into the chocolate mixture to lighten it. Fold in the remaining egg white mixture.
Pour this mousse over the cooled cake layer. Let this chill in the fridge for 6 hours or overnight.
Run a knife around the edge of the torte to loosen it from the pan. Transfer it to a platter, plate, or serving dish- whatever you're using.
Using a mixer, beat the 3/4 c heavy cream and 2 T powdered sugar until stiff peaks form. Spread whipped cream over the torte. Top with the fresh raspberries and chocolate curls.