Chocolate Chocolate Mousse Torte - milk chocolate

Method

• Chocolate torte:.
• Preheat oven to 180C/350F/Gas 4 and grease a 25cm/10in springform tin.
• Melt the chocolate and butter together in a large bowl in the microwave.
• While the chocolate and butter are melting separate the eggs:whites in a smaller bowl, yolks in the mixer bowl.
• Add the yoghurt and vanilla to the yolks and whisk until smooth.
• Grind the nuts and flour finely together in a food processor or blender.
• When the chocolate-mix is completely melted, whisk until smooth then remove from heat.
• Then whisk it into the egg-yolk mixture and then add the nut and flour mixture to that.
• Whisk well!
• Whisk the egg whites at high speed.
• As the foam turns to fine bubble,slowly shake the sugar into the bowl in a fine shower.
• Continue whisking until the whites are stiff and glossy but not dry.
• Fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.
• Scrape the mix into prepared baking tin and bake for 40 minutes.
• Let it cool in the tin for 10minutes, then remove the sides from the tin and cool completely (VERY IMPORTANT!
• ).
• Dark Chocolate Mousse:.
• Melt the chocolate
• While the chocolate is melting, cut the butter into small chunks and separate the eggs.
• Whisk the chocolate until smooth and add the butter chunks (not on heat).
• Whisk till smooth.
• Whisk in the egg yolks until smooth.
• Whisk the egg whites, adding the sugar slowly as they reach soft peak stage.
• Stop when they are stiff but not dry.
• Fold the egg whites in one third at a time to the chocolate mixture.
• Whip the cream until stiff, then fold into the mousse.
• Refrigerate at least two hours!
• Whipping Cream:.
• Whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.
• Whip to texture appropriate for use intended.
• Refrigerate until needed.
• To assemble the cake:.
• Trim the overhanging torte edges and treat yourself to the scraps!
• Carefully slice into 2 equal horizontal layers with a long serrated knife (it will be very crumbly and delicate, but don't worry eventually the mousse will cement it).
• Slide a flan or cake tin base into the bottom and lift the top layer.
• The mousse should be chilled for at least 2 hours before using it.
• Because it has to set and not be runny.
• Lift half of the mousse on to the first cake layer using a rubber spatula.
• Smooth with a palette knife trying not to disturb the texture of the mousse.
• Put the other cake layer on top and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.
• Refrigerate until firm.
• Pipe strips of whipped cream all the way around the cake, topping with a row of rosettes at the top or if you still an inexperienced cook simply take knife and spread the cream onto the edges of the cake.
• Enjoy!
• It's worth every calorie!