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1
Preheat oven to 325F.
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2
Butter 10-inch-diameter springform pan; dust with sugar.
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3
Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly.
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4
Cool to lukewarm.
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5
Whisk in sugar.
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6
Whisk in eggs 1 at a time, blending well after each addition.
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7
Mix in vanilla and salt, then flour.
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8
Pour batter into pan.
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9
Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes.
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10
Cool completely in pan on rack.
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11
Cover; chill while making mousse.
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12
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water).
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13
Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend.
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14
Gradually whisk yolk mixture into bowl with melted butter.
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15
Whisk constantly over simmering water until thermometer registers 150F, about 6 minutes (mixture may appear broken).
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16
Remove from over water; add chocolate and stir to melt.
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17
Set aside.
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18
Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks.
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19
Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten.
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20
Fold in remaining egg white mixture.
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21
Pour mousse over cake in pan; smooth top.
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22
Chill torte until mousse is set, at least 6 hours and up to 1 day.
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23
Run sharp knife around edge of pan to loosen torte.
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24
Release pan sides.
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25
Transfer torte to platter.
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26
Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form.
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27
Spread whipped cream over torte.
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28
Top whipped cream with raspberries.
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29
Brush red currant jelly mixture over raspberries.
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30
Sprinkle with 1 1/2 teaspoons sugar.
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31
Garnish with currants, if desired.
