Flourless Chocolate Mousse Torte

*This Flourless Chocolate Mousse Torte is rich, decadent, and is a crowd pleaser for any occasion!

This flourless chocolate mousse torte has to be one of my all-time favorites. I’ve made it for any important gathering for at least the past 20 years. It never fails me.

It’s outrageously decadent, so a small slice is all you need. I find that this torte can serve up to 24 people, if needed.

This torte can be made ahead of time, and will keep well in the fridge for a few days. You’ll want to get a Headstart on making it regardless of when you serve it, because it needs at least 3 to 4 hours of chill time, with an additional hour long chill time once the mousse has been added to the top.

Use a high-quality chocolate for this recipe, preferably with a cacao content of 60%.

I’ve topped it with jewel-like fruit in this instance, but you can simply dust it with cocoa powder for a presentation that is still impressive.

More Chocolate Cakes:

Spiced Hot Chocolate Cake

Chocolate Stout Cake

Chocolate Beetroot Cake

Flourless Chocolate Mousse Torte

Cook time

1 hour

Total time

1 hour

This cake can be garnished however you like. I've chosen to use fresh fruit here, but a simple dusting of cocoa powder is really all it needs.

Author: Kayley

Recipe type: dessert

Serves: serves 12-18

Ingredients

FOR THE CHOCOLATE TORTE:
16 ounces chocolate, 60% cacao content, chopped(chips work as well)
8 ounces (2 sticks) Unsalted Butter
6 large eggs, room temperature
FOR THE CHOCOLATE MOUSSE:
2 cups Heavy Cream
4 Egg Yolks
3 tablespoons Sugar
pinch of Salt
1 teaspoon Vanilla Extract
7 oz. Chocolate chips, at least 60% cacao content
Cocoa powder, to garnish

Instructions

FOR THE CHOCOLATE TORTE:
Preheat the oven to 425 degrees Fahrenheit.
Line a springform pan with parchment paper. Butter the parchment paper and sides of the pan. Double line the outside of the pan with foil to ensure no water leaks in when it is baked in a water bath.
Place the butter and chocolate in a microwave safe bowl and microwave at 30 second intervals until butter is mostly melted. Whisk together until chocolate and butter are fully melted and smooth. Set aside.
Place the eggs in a heat-proof stand mixing bowl and place bowl on top of a pot of boiling water. Whisk constantly until the eggs are warm to the touch.
Remove from heat and beat on high for about 5 minutes, or until the eggs are pale and billowy and about tripled in volume.
Use a rubber spatula to fold half of the whipped eggs into the chocolate mixture. Add the remaining eggs to the chocolate mixture and fold in until no streaks remain.
Pour the batter into the prepared pan. Place the pan inside of a larger oven-proof dish with deep sides. Fill larger pan with 1 inch of hot water.
Place in the preheated oven and bake for 10 minutes.
Lower heat to 350 and bake for an additional 35 minutes.
Remove from oven, remove cake pan from water bath and let cool for 30 minutes.
Refrigerate and chill until very cold, 3-4 hours.
Run a hot wet knife around the sides of the pan, then remove the sides of the pan. Remove the parchment on the bottom and place cake on a serving dish. Top with chocolate mousse.
FOR THE CHOCOLATE MOUSSE:
Heat ¾ cup of cream in the microwave until hot. In a smaller bowl, whisk together the egg yolks, sugar and salt until well combined. Slowly pour the hot cream into the egg mixture, whisking constantly until well blended.
Transfer the mixture to a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in the vanilla.
In a microwave safe bowl, melt the chocolate chips and stir until smooth.
Pour the custard through a small sieve into the melted chocolate chips. Stir the custard and chocolate until well blended and smooth. Let cool.
Whip the remaining 1¼ cups of heavy cream until stiff peaks form. Add ¼ of the whipped cream to the chocolate custard and whisk in well to lighten the mixture. Add the remaining whipped cream to the lightened custard and very carefully fold in until the mixture is well combined.
Spoon the mousse into a piping bag fitted with a French star tip and pipe shell shapes in circles atop the chilled torte until the entire torte is evenly covered in mousse.
Chill for 2 hours.
Dust the top of the mousse with cocoa powder.
Garnish additionally, if desired.
Serve cold, using a hot wet knife to get clean slices.