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Home > Recipes > Chocolate Mousse Torte

Chocolate Mousse Torte Recipe

Chocolate Mousse Torte
  • Expert

Find Similar Recipes:

Cakes x Frostings x Expert x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Advanced

Everybody's Rating:

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 17

  Amount Per Serving %DV *
Calories 250 -
Calories from Fat 0 -
Total Fat 14g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1-1/3 cups milk
  • CHOCOLATE MOUSSE FILLING (recipe follows)
  • 2/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2/3 cup butter or margarine, softened

Directions

1. Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil.

2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended. Spread batter in prepared pan.

3. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely.

4. Prepare CHOCOLATE MOUSSE FILLING. Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches. Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 2 more layers; pipe or spread fourth layer with remaining filling. Refrigerate until ready to serve. Cover; refrigerate leftover torte. 10 to 12 servings.

CHOCOLATE MOUSSE FILLING

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

1 cup (1/2 pt.) cold whipping cream

1/3 cup powdered sugar

3 tablespoons HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1 teaspoon vanilla extract

1. Sprinkle gelatin over cold water in small cup; let stand several minutes to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Cool 5 minutes.

2. Beat whipping cream, powdered sugar, cocoa and vanilla in medium bowl until thickened; pour in gelatin mixture and beat until stiff. Use immediately. About 2 cups filling.

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  • 4 stars

    4/10/2012

    We made this for Easter and it was a hit with everyone. Piping the icing a little difficult. But what do they always say "Never try a new recipe for guests! Try it out for your family first, they will eat it anyway." It wasn't perfect but everyone loved it just the same. Can't go wrong with this one, the taste is so Hershey's and the Special Dark Cocoa is just over the top! Kudos to whoever came up with this one!

  • 4 stars

    11/18/2008

    it turns out great

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