Chocolate Decadence Recipe

Chocolate Decadence recipe is a sinfully rich, exceptionally good recipe for a chocolate mousse torte. This recipe is a bit time consuming to make, but its worth every second you put it into it.

Trivia:Mousse came to North America and England from France in the 1960's.

Tip: For best results, always use good quality chocolate such as that found at ChocolateSource.

Chocolate Decadence Recipe

There are three parts: the cake; the mousse and the glaze.

6 oz semi-sweet chocolate baking bars
1 1/4 cups water, divided
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups sugar
1/4 cup butter at room temperature
1/4 tsp vanilla
2 eggs

Preheat your oven to 375°. Grease four nine-inch round cake pans, such as the Wilton 9'' Performance Round Pan Set - 2 Pans.

Using a good double boilercombine your six ounces of chocolate and 1/4 cup of the water. Melt over hot water, stirring all the while.

Combine dry ingredients in a separate bowl. In yet another bowl, cream the sugar, butter and vanilla together. When thoroughly mixed and light, add one egg, mix well, then add the second egg and mix. Add the chocolate mixture and mix. Lastly, add the dry ingredients, alternating with eight ounces of water. Mix until flour mixture is moistened.

Place this mixture into your four cake pans and bake. Since the layers are small, this cake bakes quickly. Keep watching it. When done, remove from oven and cool in the pans.

2 ounces of semi- sweet chocolate (usually one baking bar)
2 tablespoons of sugar
1 1/2 cup heavy cream, divided

Using your double boiler again, melt the semi-sweet chocolate over water, together with 1/2 cup of the whipping cream.

Using a mixer, whip the remaining eight ounces of whipping cream with two tablespoons of sugar until you have stiff peaks. Incidentally, check out this well reviewed little hand mixer with four handy components: Braun M880 Multimix 4-in-1 Hand Mixer

Spread the mousse over three of the cooled cakes. Place them atop one another. Place the fourth cake atop the third layer, but do not put mousse on the top of the cake. Place these stacked layers in the refrigerator to set a little before you add the glaze.

8 oz semi- sweet chocolate baking bar
2/3 cup heavy cream
3 tablespoons icing sugar
1/4 tsp vanilla

Using a saucepan and low heat, melt the chocolate, heavy cream and powdered sugar together, stirring. When smooth, add the vanilla and stir again.

Cool this glaze then pour over the top of the cake.

You can garnish this chocolate decadence mousse torte with edible leaves or flower petals that you have dipped in the chocolate glaze. Rose petals or spearmint leaves work well.

This chocolate decadence mousse torte is something you'll love serving on special occasions.

Bakeware: Hard to find bakeware and novelty items for cooking.

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