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Torta Divina (Chocolate Mousse Cake with Liqueur)

Torta Divina (Chocolate Mousse Cake with Liqueur) is built on Granulated Sugar, Water, Unsalted Butter, Heavy Cream, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 8 tbsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 325 degrees and set a rack in the middle level.

2. 2

   Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit.

3. 3

   Butter the paper. Cut the chocolate finely and set itaside.

4. 4

   Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.

5. 5

   Remove the syrup from the heat and stir in the butter and chocolate; allowto stand 5 minutes.

6. 6

   Whisk smooth.

7. 7

   Whisk in liqueur and eggs, one at a time, into the chocolate mixture, beingcareful not to over mix.

8. 8

   Place 1 inch of warm water into a small roasting pan.

9. 9

   Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface.

10. 10

    Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap.

11. 11

    Refrigerate dessert in pan.

12. 12

    To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat.

13. 13

    Invert and remove paper.

14. 14

    Invert to a platter.

15. 15

    Spread the whipped cream on the top of the dessert.

16. 16

    Decorate the top with the raspberries.