Cake:

• 8 ounces bittersweet or semisweet chocolate, chopped (see note above)
• 1 cup (8 ounces, 2 sticks) butter
• 1 cup (7.5 ounces) granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (1.25 ounces) all-purpose flour

Mousse:

• 2 tablespoons unsweetened natural or Dutch-process cocoa powder
• 5 tablespoons hot water
• 8 ounces bittersweet or semisweet chocolate , chopped fine
• 1 tablespoon butter
• 1 1/2 cups cold heavy cream
• 1 to 4 tablespoons granulated sugar, depending on desired sweetness
• 1/2 teaspoon vanilla extract
• pinch of table salt

Whipped Cream Topping:

• 3/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• Grated chocolate, for garnish (optional)
• 2 cups fresh raspberries (or other fresh fruit)

Directions:

For the cake, preheat the oven to 325°F.

Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).

Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.

Cool the mixture to lukewarm. Whisk in the sugar to combine.

Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.

Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.

Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.

For the mousse, whisk together the cocoa powder and hot water in a small bowl; set aside.

Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot).

In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream – only takes a few seconds).

Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.

Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.

Run a sharp knife around the edge of the pan to loosen the torte if it hasn’t pulled away from the sides of the pan while cooling.

Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).

For the whipped cream topping, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.

Top with raspberries. Chill for up to an hour or serve immediately.

Recipe from Mels Kitchen Cafe