Chocolate Mousse Torte

I got a lot of my traits from my mother. My voice, my love of the arts, fashion, and cooking, all originate from her.  She is the best cook and baker known to mankind. She has taught me everything I know about cooking and baking, and to watch her in action is to watch a master work her art. My mother also has the God given talent to create recipes from scratch. This has been a blessing to all who are fortunate to eat or taste one of her delectable delights. This recipe, which can be used during Passover, is a crowd pleaser at any time of the year. It is relatively easy to prepare but the end result looks as if you studied cooking at Le Cordon Bleu! This is a little bit of an “Ungapatchka” to prepare, but it is worth it.


Here is the recipe:

You can make this several days in advance.


Preheat the oven to 350 degrees.

Grease a  9 inch round spring form pan

Prepare a Brownie base (we use a Brownie mix straight from the box).

Pour the batter onto the spring form pan

Bake as directed.

Remove from oven and let cool


Chocolate Mousse


12 ounces bittersweet chocolate

2 tablespoons hot instant coffee

7 eggs, separated

3 tablespoons sugar



In a double boiler, melt the chocolate.

Once melted, add the hot coffee.

Beat the 7 egg yolks and with a rubber spatula,  stir into the chocolate mixture.

With an electric mixer set on high, and using the wire whisk attachment, beat the 7 egg whites while slowly adding the 3 tablespoons of sugar. Continue beating until light and fluffy, almost stiff.

Fold the egg whites into the chocolate mixture.

Pour onto the brownie base and freeze.


Once the mousse is frozen, prepare the meringue topping. Using the wire whisk attachment, beat 8 egg whites with 3 tablespoons

of sugar until they form stiff peaks.

Spoon the meringue onto the chocolate mousse and bake at 450 degrees until the meringue becomes light brown in color. Remove from oven and re freeze.  A half hour before serving, remove from freezer.  Remove spring form sides and serve on a decorative plate lined with a doily so that the bottom of the pan does not slide when you are slicing.


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