Torta con mousse al doppio cioccolato: la ricetta per un dessert delizioso

1. Prepare the Chocolate Cake Base

1. Preheat the oven to 180°C (350°F). Grease and line a 20cm round cake pan.
2. Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth, then set aside to cool slightly.
3. In a mixing bowl, whisk together the sugar and eggs until pale and fluffy. Add the melted chocolate mixture, vanilla extract, and a pinch of salt, stirring until well combined.
4. Sift in the flour and gently fold it into the chocolate mixture until just combined.
5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean. Allow the cake to cool completely before removing it from the pan.

2. Prepare the Chocolate Mousse

1. Melt the dark chocolate in a heatproof bowl over simmering water, then let it cool slightly.
2. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
3. Gently fold the melted chocolate into the whipped cream until well combined.
4. In a separate bowl, whisk the egg whites until they form soft peaks, then fold them into the chocolate mixture carefully to maintain the airy texture.

3. Assemble the Torta

1. Place the cooled chocolate cake on a serving plate. Spread the chocolate mousse evenly over the top, creating a smooth layer.
2. Refrigerate the torta for at least 3 hours or until the mousse is set.

🍰 Serving

1. Garnish with chocolate shavings, cocoa powder, fresh berries, or mint leaves if desired.
2. Slice and serve chilled for the best experience!

🍫 Buon Appetito!