Torta Divina (Chocolate Mousse Cake with Liqueur)
Submitted by lewiston
Rich flourless chocolate mousse cake spiked with Cointreau or Chambord, baked in a water bath and topped with billowy whipped cream. An Italian-style showstopper dessert.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minTorta Divina lives up to its heavenly name. Six eggs, 12 ounces of dark chocolate, and a generous pour of your favorite liqueur come together in a dense, velvety cake that melts on the tongue like actual mousse.
The secret is the water bath. It keeps the batter silky and prevents cracking, so you get that smooth, fudgy center every single time.
A crown of softly whipped cream and a scattering of fresh raspberries turn this into the kind of dessert people photograph before eating.
Cointreau adds bright orange warmth, while Chambord brings a berry-forward sweetness. Pick your poison, both are knockout choices.
Chef Tips
- Chop chocolate finely and evenly so it melts smoothly into the hot sugar syrup without seizing.
- Let the cake cool completely in the pan before refrigerating. Rushing this step can cause condensation that makes the surface tacky.
- Whip cream to soft peaks only. Over-whipped cream looks grainy and won’t spread as beautifully.
- Run a thin knife around the edge before unmolding. A quick pass of the pan bottom over gentle heat loosens the cake cleanly.
Ingredients
Directions
Preheat the oven to 325℉ (160℃) and set a rack in the middle level.
Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit.
Butter the paper.
Cut the chocolate finely and set it aside.
Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes.
Whisk smooth. Whisk in liqueur and eggs, one at a time, into the chocolate mixture, beingcareful not to over mix.
Place 1 inch of warm water into a small roasting pan.
Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface.
Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap.
Refrigerate dessert in pan.
To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat.
Invert and remove paper. Invert to a platter.
To finish, whip the cream with the sugar until it holds a soft peak.
Spread the whipped cream on the top of the 8 to 10 servings.
Comments
