Chocolate Torte with Cream

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Chocolate Torte with Cream
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30 min.
ready in 13 h. 20 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie569 kcal(27 %)
Protein7.02 g(7 %)
Fat39.37 g(34 %)
Carbohydrates40.95 g(27 %)
Sugar added26.19 g(105 %)
Roughage0.4 g(1 %)
Vitamin A368.29 mg(46,036 %)
Vitamin D1.42 μg(7 %)
Vitamin E3.76 mg(31 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.25 mg(23 %)
Niacin0.99 mg(8 %)
Vitamin B₆0.03 mg(2 %)
Folate37.57 μg(13 %)
Pantothenic acid0.26 mg(4 %)
Biotin1.92 μg(4 %)
Vitamin B₁₂0.86 μg(29 %)
Vitamin C1.73 mg(2 %)
Potassium61 mg(2 %)
Calcium34.52 mg(3 %)
Magnesium10.53 mg(4 %)
Iron1.65 mg(11 %)
Iodine41.36 μg(21 %)
Zinc0.42 mg(5 %)
Saturated fatty acids22.8 g
Cholesterol216.74 mg


For Crust
1 ½ cups crushed Graham crackers (finely ground)
0.333 cup granulated sugar
6 tablespoons butter (melted)
For the Cake
1 ½ cups plain semi-sweet chocolate chopped (bittersweet can be substituted)
1 cup unsalted butter
1 cup granulated sugar
5 large eggs
1 teaspoon pure vanilla extract
¼ cup unbleached all-purpose flour
¼ teaspoon salt
For the Mousse
½ cup unsalted butter (cubed)
4 large eggs (separated)
¼ cup whipping cream
2 teaspoons pure vanilla extract
1 ½ cups semi-sweet chocolate chopped (semisweet can be substituted)
½ cup granulated sugar
For the Crème Anglaise
1 cup heavy whipping cream
¼ cup granulated sugar
1 teaspoon pure vanilla extract
3 egg yolks (beaten)
48 fresh Raspberries (for garnish)
1 handful fresh mint (for garnish)
cocoa powder (for dusting)
How healthy are the main ingredients?

Kitchen utensils

1 Pot, 1 Slotted spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Citrus juicer, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Ice cream machine

Preparation steps

For Crust:
In a small bowl, mix graham cracker crumbs, sugar and melted butter until well blended. Press mixture into the bottom of a 10-inch diameter springform pan. Set aside.
For the Cake:
Preheat oven to 325 degrees F or 160 degrees C. Melt chocolate and butter in a large saucepan over low heat, stirring constantly. Remove from heat and let cool until lukewarm. Whisk in sugar, add eggs one at a time, whisking and blending after each addition. Add vanilla, flour and salt. Pour mixture on top of the graham cracker crust.
Bake until the cake rises in the center, or about 35 minutes (do not over cook - tester will not come out clean). Cool completely in the pan on wire rack. Cover and chill while preparing mousse.
For Mousse:
Melt butter in the top half of a double boiler set over simmering water. In a separate bowl, whisk egg yolks, whipping cream, and vanilla to blend. Gradually whisk egg yolk mixture into pan with the melted butter. Whisk continuously over simmering water for about 6 minutes, or until thermometer reaches 150 degrees F or 65 degrees C.
Remove pan from water, add chocolate and stir to melt. Set aside.
Beat egg whites and sugar in a large bowl until stiff peaks form. Add 1/4 of the egg white mixture to the warm chocolate mixture, whisk to blend. Fold in the remaining eggs whites. Pour mousse mixture over the cake in the pan, smoothing top. Chill torte until mouse is set, overnight or at least six hours.
For Crème Anglaise:
In a medium saucepan, combine the cream, sugar and vanilla. Bring mixture to a gentle boil over medium-low heat. Immediately remove pan from heat to stop the boiling. In a separate bowl, whisk egg yolks to blend. Whisk in half of the warm cream to temper the eggs. Return mixture to the saucepan and cook about 5 minutes or until mixture has thickened, stirring constantly. Strain into bowl. Cover and refrigerate until completely chilled.
To Serve:
Run a sharp knife around the edge of the springform pan to loosen torte. Release side of springform pan.
Spoon Crème Anglaise into a food-grade squirt bottle. Transfer sliced torte to plates. Garnish with fresh raspberries and mint sprigs. Drizzle Crème Anglaise over torte and raspberries. Dust with cocoa powder. Serve.