WEEKDAYS 1e|12c|p

Mini Chocolate Tortes

Carla Hall
|
Servings: 8
|
moderate
|
2+ hr
Part 1 of 2

These mini tortes are a decadent dessert for prom night... or any time!


  • Ingredients
  • step-by-step directions
Ingredients
Mini Chocolate Tortes
Cake
  • 8 ounces semisweet chocolate
  • 1 cup unsalted butter
  • 3/4 cup cocoa powder
  • 1 cup granulated sugar (plus more for dusting)
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
Mousse
  • 1/4 cup butter
  • 2 large eggs (separated)
  • 1/2 cup heavy cream (divided)
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate
  • 1/4 cup granulated sugar
Ganache
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate
  • 2 cups puffed rice cereal (for garnish)
Directions
  • For the Cake: Preheat oven to 325ºF.
  • Brush the insides of four 4-inch mini springform pans with melted butter and dust with sugar. Shake out the excess sugar.
  • In a large heavy saucepan over low heat, melt the chocolate and butter, stirring to combine. Whisk in the cocoa powder and sugar until smooth. Cool the mixture to room temperature. 
  • Whisk in the eggs, one at a time, mixing well after each addition. Mix in the vanilla and salt. Pour the batter into the prepared cake pans.
  • Bake for 30-35 minutes, or until the center rises and a tester inserted into the center comes out clean. Let the tortes cool completely on a rack. Cover and chill in the refrigerator while making the mousse.
  • For the Mousse: Set a medium bowl over a double boiler and bring to a simmer. Add the butter and melt. 
  • In a separate bowl, whisk together the yolks, a 1/4 cup of heavy cream and vanilla. Gradually pour the cream mixture into the melted butter, whisking constantly over the double boiler, until a thermometer reaches 165ºF, about 5 minutes (mixture may appear broken). Remove from double boiler, add chocolate and stir to melt. Set aside.
  • In a large bowl, beat egg the whites and sugar to medium-stiff peaks. Whisk 1/4 of the beaten egg whites with the chocolate mixture, then fold in the remaining beaten egg whites. Whisk the remaining 3/4 cup of heavy cream to stiff peaks. 
  • Fold the whipped cream into chocolate mixture. Spoon the mousse onto each cake and chill cakes over night.
  • For the Ganache: Place the chocolate in a medium bowl. In a small saucepan, heat the cream until bubbles start to form around the sides of the pot. Pour the hot cream over the chocolate and let stand for a minute. Stir until the chocolate is melted and smooth. Set the ganache aside to cool slightly.
  • To finish the cakes, place the chilled cakes on baking rack on a baking sheet. Pour the ganache over the chilled tortes. Top with puffed rice cereal and serve immediately.
  • Tip: This dessert is great to make ahead. Assemble the entire torte and make the ganache the day before. Keep separate, covered and stored in the refrigerator.  Gently warm the ganache before serving and assemble the tortes. 

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