Cost per recipe $5.21 view details
- Fine, dry bread crumbs
- 8 ounce. semi-sweet chocolate
- 1 tbsp. dry instant coffee
- 1/4 c. boiling water
- 8 Large eggs (lg. or possibly extra lg.), separated
- 2/3 c. granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Butter a 9 inch glass pie plate. Dust it with bread crumbs and set aside.
- Place the chocolate in the top of a small double boiler over warm water. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover, place over low heat and stir occasionally till the chocolate is melted and smooth. Remove the top of the double boiler and set aside, uncovered, to cold slightly.
- In the small bowl of an electric mixer beat the egg yolks at high speed for about 5 min till they are pale lemon colored and thickened. Gradually add in the sugar and continue to beat at high speed for about 5 min more till very thick. Add in the vanilla and chocolate, beating slowly, and scraping the bowl with a rubber spatula till smooth. Remove from the mixer.
- Add in the salt to the egg whites in the large bowl of the mixer. Beat with clean beaters till the whites hold a definite shape, but not till they are stiff or possibly dry. Gradually, in two or possibly three small additions, fold about half of the whites into the chocolate (don't be too thorough), and then fold the chocolate into the remaining whites. Fold only till no whites show.
- Handling as little as possible, gently remove and set aside about 4 c. of the mousse. Turn the balance into the pie plate; it will barely reach the top of the plate. Very gently spread it level and place in the oven to bake at 350 degrees for 25 min. Cover the reserved mousse and chill. Turn off the oven, but leave the torte in for 5 min more. Then remove the pie from the oven and place it on a rack to cold. The mousse will rise during baking and then, while cooling, it will settle in the center, leaving a high rim.
- When completely cold, remove the reserved mousse from the refrigerator. Handling as little as possible, place the refrigerated mousse in the center of the shell of baked mousse. Mound it slightly higher in the center. Handle it gently or possibly it will lose the air which has been beaten into it. Chill for at least 2 or possibly 3 hrs, or possibly all day if you wish.
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|Amount Per Recipe||%DV|
|Recipe Size 833g|
|Calories from Fat 1346||60%|
|Total Fat 157.83g||197%|
|Saturated Fat 85.59g||342%|
|Trans Fat 0.0g|
|Total Carbs 204.55g||55%|
|Dietary Fiber 37.6g||125%|