Zutaten für Chocolate Chocolate Mousse Torte
- Milk Chocolate
- Dark Chocolate
- Unsalted Butter
- Eggs
- Greek Yogurt
- Vanilla
- Roasted Almonds
- Plain Flour
- Sugar
- Double Cream
- Icing Sugar
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Zubereitung von Chocolate Chocolate Mousse Torte
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of the prepared pan.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the bittersweet and semisweet chocolate. Stir until smooth.
- In a separate bowl, beat heavy cream until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- In a separate bowl, whisk together egg yolks, coffee, and vanilla extract.
- Gently fold the melted chocolate into the egg yolk mixture.
- In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture in two additions, followed by the whipped cream in two additions. Be careful not to overmix.
- Pour the mousse mixture over the cookie crust in the prepared pan.
- Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- Let the torte cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, before serving.
- Once chilled, carefully remove the sides of the springform pan. Slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
43g
Fat
141g
Carbs
7g
