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TORTA DIVINA (CHOCOLATE MOUSSE CAKE WITH LIQUEUR)
Recipe By : COOKING LIVE SHOW #CL8787
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
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Batter:
1/2 cup granulated sugar
1/2 cup water
8 tablespoons (1 stick) unsalted butter
12 ounces semisweet or bittersweet chocolate
1/3 cup sweet liqueur, such as
Cointreau or Chambord
6 eggs
Finishing:
1 cup heavy cream
2 tablespoons sugar
1 basket fresh raspberries (optional)
Preheat the oven to 325 degrees and set a rack in the middle level.
Butter
an 8-inch round pan and line the bottom with a disk of parchment or
waxed
paper cut to fit. Butter the paper. Cut the chocolate finely and set
it
aside.
Combine the sugar and water in a saucepan and bring to a boil over
low
heat, stirring occasionally to make sure all the sugar crystals
dissolve.
Remove the syrup from the heat and stir in the butter and chocolate;
allow
to stand 5 minutes. Whisk smooth.
Whisk in liqueur and eggs, one at a time, into the chocolate mixture,
being
careful not to over mix.
Place 1 inch of warm water into a small roasting pan. Pour batter
into the
prepared 8-inch round pan and bake about 45 minutes, until set and
slightly
dry on the surface. Remove round pan from the roasting pan and cool
to room
temperature in the pan and cover with plastic wrap. Refrigerate
dessert in
pan. To unmold, run a knife between the dessert and the pan and pass
the
bottom of the pan over the heat. Invert and remove paper. Invert to a
platter.
To finish, whip the cream with the sugar until it holds a soft peak.
Spread
the whipped cream on the top of the dessert. Decorate the top with
the
raspberries.
Yield: 8-10 serving
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