Preparation:
White Chocolate Layer:
4 Oz White Chocolate
1/4 C Heavy Cream
Mousse:
6 oz Bittersweet Chocolate
2 C Whipping Cream
Torte Layer: (Flourless cake bound together by eggs and nuts to give it body. Very dense cake.)
Melt together bittersweet chocolate and unsalted butter. Put in mixing bowl and stir. Add eggs. Don't stir too much - don't want airy fluffy cake - want dense cake. Add sugar, cocoa powder, hazelnuts, stir gently to incorporate. Add liqueur (optional). Can freeze torte cake - freezes very well. Pour into baking pan. Even layer. Give 2 good bangs on counter to settle it. Put in 350 deg F preheated oven for about 15 - 20 min. Don't over cook - will become dry and crumbly. After cooked put in refrigerator to set up.
Mousse:
Put whipping cream in mixer on medium to start to whip it. This needs to be whipped to the soft peak stage.
White Chocolate Layer:
In bowl, add melted white chocolate and butter. (Melt chocolate in water bath. As it just starts to melt, turn off heat-this way it won't burn). Stir and pour onto bottom layer. Spread evenly. Can put in refrigerator to set up a bit.
Mousse Layer again:
Melt bittersweet chocolate over water bath, cool down a bit. Then add cool cream - this way it doesn't seize up.
Take cream (soft whipped in mixer) and add to chocolate. (Don't stir too much or it will turn into chocolate cottage cheese!) Add about 1/3rd of the whipped cream, fold gently. Do again.
Put on to the white chocolate layer. Spread around evenly. Put in refrigerator.
Presentation:
Place on serving tray. Can put whipped cream rosettes on top and dust with unsweetened cocoa powder si |
