Another recipe from Kleine Torten this week. I had a really hard time translating this one, mostly because my German is limited, but more because google translate was spitting out things I had no hope of understanding. So, it was a very interesting experience trying to piece together the odd things the recipe had you doing such as setting mouse before it's in the torte or whipping with egg whites twice. All, in all my torte turned out OK for most of the steps being lost in translation.
So, the recipe you see before you is one I have edited a lot to better the recipe in your favor. Hope you enjoy!

Also, many of my recipes now are using weight to measure. This measurement is much more accurate, and if you don't have a kitchen scale I would very much recommend getting one, I use a simple EatSmart scale that you can check out here.

White and Dark Chocolate Mousse Torte

Adapted and Translated From: Kleine Torten: Wochenend & Festtages
Serves: 8
Refrigerating time: 4 hours
Baking time: 90 min.

For the Layers:
4 Egg whites
200g Sugar

Preheat the oven to 248 degrees F. Whip the eggs until frothy, add 25g of the sugar, and continue to whip until stiff peaks form. Add all of the sugar and whip again for about 2 min.
Next, cut out a piece of parchment paper to fit in a cookie sheet. Using a permanent marker trace the bottom of a 7 inch spring form pan onto the paper 3 times. Flip the paper over and set it inside the cookie sheet.
Pour the about a cup of egg whites into the center of each of the circles and use a spatula to spread the egg whites evenly to the edges of your drawn circle. Put in the oven for 90 minutes. Fully cool before removing from parchment.

For the White Mousse:
1/2 Tbs. Gelatin
1 Tbs. Water
180g White chocolate
1 Egg
250g Cream

Place the water in a small dish and sprinkle in the gelatin. Set aside for at least 5 min. Pour water into a medium sized pot until it is half full, place a bowl on top of the pot, and place the chocolate in the bowl. (This is our makeshift double boiler). Turn the stove on to medium heat, and melt the chocolate, stirring occasionally. Once the chocolate is fully melted, take the bowl off the pot and set aside. Then in another bowl, whisk up the egg for about 30 seconds and place the bowl on top of the pot of boiling water. Whisk quickly and constantly until the consistency of the egg becomes custard-like. Immediately remove from heat, and continue to whisk until smooth. Add in chocolate and gelatin. Whisk until combined. Set the whole mixture aside to cool to room temp. Once the mixture has reached the proper temperature, whip up the cream to stiff peaks and fold the cream and the chocolate mixture together.

Assembly Break:
Place one of the three egg white crusts on the bottom of the 7 inch spring form pan. (If you made yours too big, cut it to fit). Then, pour the chocolate mousse on top of the crust. Refrigerate for 2 hours.

For the Dark Mousse:

1/2 Tbs. Gelatin
1 Tbs. Water
130g Dark (60% cocoa) chocolate
1 Egg
250g Cream

Follow the instructions for the white chocolate mousse.

Final Assembly: 
Take the set white chocolate mousse out of the fridge, and place a second egg white crust on top of it. Then, pour the dark chocolate mousse on top of the crust. Place the third and final egg white crust of top of the dark chocolate mousse, and refrigerate for another two hours before serving.

Hope you enjoy this amazing torte! See you next week!

1 comment:

  1. The torte looks like it turned out GORGEOUSLY, language barrier notwithstanding!