October 25, 2010 by Flora Dawn
Bon Appetit published a fabulous Double Chocolate Torte recipe back in 2000 and I have been making it ever since. The bottom layer is a rich and dense cake, the top layer is a light and fluffy chocolate mousse. I like to top it off with a raspberry or strawberry sauce. The combination is divine.
The cake was very easy to adapt to be gluten free as it only consists of 1/4 of a cup flour. I just use a flour blend in my cupboard; with this small of an amount nearly any gluten free flour blend should suffice. Also, the original mousse recipe, although sublime, involved uncooked egg whites. With the recent drama surrounding eggs, I decided to use an alternate recipe that is egg-free this year. However, if you want to give the original a try it can be found at epicurious.com under Double Chocolate Torte.
Personally, I enjoy this cake with a chocolate crust and for years I used chocolate sandwich cookies, such as Famous Amos of Oreos, to make crumbs for the crust. However, since going gluten free I haven’t found a good substitute. The original recipe was crustless and unless you have found a fabulous gluten free chocolate cookie (and want to make a crust) I would just suggest you skip a crust altogether.
This is a great celebration dessert, as it’s a bit over the top. It is a family favorite at my house, with both my husband and mother requesting it often for their birthdays.
Double Chocolate Torte
- 8 ounces bittersweet or semi sweet chocolate (not unsweetened), chopped
- 1 cup butter
- 1 cup sugar
- 5 large eggs
- 1 TB vanilla extract
- 1/4 tsp salt
- 1/4 cup gf flour blend
- Preheat oven to 325 and butter a 10-inch springform pan. Line with parchment paper and butter parchment paper.
- Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly (alternately, you can melt chocolate and butter in microwave safe bowl, stirring every 30 second until melted and smooth).
- Cool melted chocolate to lukewarm. Whisk in sugar and eggs, one at a time, blending well after each addition. Mix in vanilla, salt, then flour, stirring to combine (the flour may leave some lumps in batter, that is ok). Pour batter into pan.
- Bake in preheated oven until cake just rises in the center (tester inserted into center of cake will NOT test clean), about 35 minutes. Cool completely on wire rack. Cover; chill while making mousse.
- 1 1/4 cups chilled heavy whipping cream, divided
- 1/8 tsp cinnamon
- 4 oz bittersweet of semisweet chocolate, chopped (I cheat and just use 3/4 cup chocolate chips)
- In small saucepan, combine 1/4 cup cream and cinnamon; bring to a boil. Remove from heat and add chocolate, whisking until melted and smooth.
- Using electric mixer, beat remaining 1 cup cream until soft peaks form. Fold about 1/4 of whipped cream into the chocolate mixture. Fold remaining whipped cream in until just incorporated.
- Spread mousse evenly over cooled chocolate cake and refrigerate until set, about 4 hours. You can place the cake in the freezer for 20 minutes or so to speed this process up.
- Remove sides from pan and slice cake. Top with caramel sauce, berries, or warmed preserves if desired (the original recipe topped the torte with whipped cream).