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