Mocha Mousse Torte (Flourless)
"I love it. Chocolate and coffee, what not to love? It's very easy too. Use the best chocolate you can get your hands on, since it's the main thing here. Cook time doesn't count 6 hours of chill time."
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 1 1⁄2 cups butter
- 12 ounces semi-sweet chocolate chips
- 4 ounces bittersweet chocolate, chopped
- 1 cup granulated sugar
- 1 cup strong brewed coffee
- 7 large eggs, lightly beaten
- fresh fruit, to garnish
- powdered sugar, to garnish
- chocolate ganache, to garnish
directions
- Tools: 10" springform pan.
- Preheat oven to 325 degrees F.
- Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
- Remove from heat and let cool (about 15 minutes).
- Whisk in beaten eggs slowly until fully incorporated.
- Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
- Let cool completely in pan before removing sides.
- Cover and chill at least 6 hours.
- Garnish with fresh fruits, powder sugar, or chocolate ganache.
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Reviews
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I first used this recipe about 5 years ago. Made it several times and it's always turned out great! -
This was a hit! I used a recipe for Mocha Ganache that I just listed. -
Extremely delicious. I made it during Passover- garnished with some fresh blackberries and everyone loved it. Will defianately become a regular at our Passover table. Thanks! -
This was the BEST! I selected this recipe because it had the most chocolate in it and the family truly appreciated it! While every one ate, all you could hear was, "Mmmm" and then spoons scraping against the dishes. The top was just crusted and the inside was smooth and delicous. We served it with a dollop of whipped cream and a spoonful of black rasberry ice cream. Thank you for a keeper! -
Never made a flourless cake before, or used a springform pan, for that matter...But this recipe is so easy and elegant and delicious. I subsitituted Splenda for the sugar and used 77% dark chocolate for the bittersweet. I also served Raspberry Coulis instead of the Ganache...I thought it might be too much chocolate, but this was a fabulous desert. The perfect end to our Valentine's Day dinner. Thanks so posting.
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Tweaks
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Never made a flourless cake before, or used a springform pan, for that matter...But this recipe is so easy and elegant and delicious. I subsitituted Splenda for the sugar and used 77% dark chocolate for the bittersweet. I also served Raspberry Coulis instead of the Ganache...I thought it might be too much chocolate, but this was a fabulous desert. The perfect end to our Valentine's Day dinner. Thanks so posting.
RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
