Recipe by husband-and-wife chefs Franck Tessier and Rachel Portnoy
Enjoy this ultimate Chocolate Espresso Mousse Torte as the perfect make-ahead holiday dessert. It’s even better with a spoonful of Salty Caramel Sauce: All of the flavors explode in your mouth! The cake itself has lightness to it; it literally disappears on your tongue. It’s remarkable that something so richly flavored can have such a lovely, light texture.
For an extra touch, and a little crunch, you can make the garnish to go with it. When I originally looked around for something in my baking repertoire that was crunchy and gluten-free I came up empty-handed. The crunch in the photo, and what we serve at the restaurant, is a simple and delicious mix of our wonderful 65% bittersweet chocolate, melted, and Perky’s gluten-free crunchy flax cereal that we buy at the supermarket. Spread thin on a piece of parchment paper, let set in the fridge and voila! Crunch!
Preheat oven to 325°F.
10 ounces dark chocolate, chopped finely
½ teaspoon vanilla extract
1 large espresso or 1 tablespoon instant espresso powder
1/3 cup heavy cream
1/3 cup sugar
4 ounces soft unsalted butter
Line a 9-inch cake pan with a parchment circle.… Read the rest