Cooking with Solveig: Mocha Mousse Torte

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Valentines Day may be over, but February is ALL ABOUT chocolate for us!

Solveig answered the call in a big way - don’t you just want to run home and make this right now?

Mocha Mousse Torte



  • 1 ½ c butter
  • 12 ounces semi sweet chocolate chips
  • 4 ounces bittersweet chocolate, chopped
  • 1 c sugar
  • 1 c strong brewed coffee
  • 7 eggs lightly beaten
  • raspberries for garnish
  • currant jelly

Mocha Ganache: (prepare after the torte has chilled at least six hours)

  • 1 c whipping cream
  • 12 ounces semi sweet chocolate chips
  • 1 T instant coffee granules

Cook first 5 ingredients in large saucepan over low heat, whisking constantly until smooth. Let cool 15 minutes.

Whisk together chocolate mixture with beaten eggs; pour into greased 10-inch springform pan.

Bake at 325 degrees 50 minutes until set. Cool completely in pan on wire rack; remove sides of pan. Cover and chill at least six hours.

Spread ganache on top and sides. Garnish with raspberries and glaze with melted currant jelly.

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