Triple Chocolate Mousse Torte
This torte stacks a thin, fudgy chocolate base with three light mousse layers made from dark, milk and white chocolate. Each layer is chilled before the next goes on, so the slices show clean stripes. It is a make-ahead dessert for birthdays, holidays and dinner parties.
Preparation Steps
Heat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan, lining the bottom with parchment paper.
Mix the flour, cocoa and sugar in a bowl, then stir in the melted butter, eggs and vanilla until smooth. Spread the batter in the pan and bake for 20 to 25 minutes, until the top is set and a toothpick comes out with only moist crumbs. Cool completely in the pan.
For the dark chocolate mousse, whip the cream with the powdered sugar to soft peaks. Stir a large spoonful of the cream into the melted dark chocolate to loosen it, then fold this back into the rest of the cream until smooth and evenly colored.
Spread the dark chocolate mousse over the cooled base and refrigerate for about 30 minutes, until firm on top.
Make the milk chocolate mousse the same way, spread it over the dark layer and chill again for 30 minutes.
Finish with the white chocolate mousse, smooth the top, and refrigerate for at least 4 hours or overnight, until fully set.
Run a warm knife around the edge and release the sides of the pan. Dust with cocoa powder, decorate with raspberries and edible flowers, and slice with a hot, dry knife.
Tips & Variations
- The melted chocolate should be fluid but only lukewarm; if it is too hot it will deflate the cream, and if too cool it can seize into specks.
- Add a little espresso powder to the dark layer or raspberry purée to the white layer for extra flavor.
- Keep the torte covered in the fridge for up to 3 days.
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