Chocolate Mousse Torte

I had some co-workers over for dinner last week and wanted to make something extra-special for dessert. I was looking though my Tyler’s Ultimate cookbook and came across this amazing recipe. He called it Cracked Chocolate Earth, but I personally didn’t care for that so I’m posting it as Chocolate Mousse Torte as it is so light and airy like mousse, but so rich at the same time. Everyone loved the dessert and we all talked about how amazing it was. I think this is my new favorite chocolate recipe!

Chocolate Mousse Torte

1 Cup Unsalted Butter, cut into cubes
1 Pound Bittersweet Chocolate (I used Ghirardelli Chocolate Chips)
9 Large Eggs, separated
¾ Cup Sugar
Powdered Sugar, for dusting
Whipped Cream, for garnish (optional)

Preheat the oven to 350 degrees. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler and heat over simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the warm chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form, and add into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 30-40 minutes. Let the cake stand for 10 minutes, then release the sides of the pan. Serve at room temperature, dusted with powdered sugar and whipped cream.