Triple chocolate torte

 
                           Triple Chocolate Torte
 
 Recipe By     : Caprial's Cafe, Chef Caprial Pence
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Torte:
      1/4  Lb            Bittersweet Chocolate
      1/4  Lb            Unsalted Butter
      1/4  C             Sugar
    3                    Egg Beaters® 99% Egg Substitute -- or equiv to 3 eggs,
                          -- slightly beaten
    1      C             Unsweetened Cocoa Powder
    1      C             Hazelnuts -- ground, toasted
      1/4  C             Hazelnuts -- liqueur, optional,
                          -- or Grand Marnier
 
                         White Chocolate Layer:
    4      Oz            White Chocolate
      1/4  C             Heavy Cream
 					
                         Mousse:
    6      oz            Bittersweet Chocolate
    2      C             Whipping Cream
 
 Torte Layer: (Flourless cake bound together by eggs and nuts to give it 
 body.  Very dense cake.)
 
 Melt together bittersweet chocolate and unsalted butter.  Put in mixing 
 bowl and stir.  Add eggs.  Don't stir too much - don't want airy fluffy 
 cake - want dense cake.  Add sugar, cocoa powder, hazelnuts, stir gently 
 to incorporate.  Add liqueur (optional).  Can freeze torte cake - freezes 
 very well.  Pour into baking pan.  Even layer.  Give 2 good bangs on 
 counter to settle it.  Put in 350 deg F preheated oven for about 15 - 20 
 min.  Don't over cook - will become dry and crumbly.  After cooked put in 
 refrigerator to set up.
 
 Mousse:
 Put whipping cream in mixer on medium to start to whip it.  This needs to 
 be whipped to the soft peak stage.
 
 White Chocolate Layer:
 In bowl, add melted white chocolate and butter.  (Melt chocolate in water 
 bath.  As it just starts to melt, turn off heat-this way it won't burn). 
 Stir and pour onto bottom layer.  Spread evenly.  Can put in refrigerator 
 to set up a bit.
 
 Mousse Layer again:
 Melt bittersweet chocolate over water bath, cool down a bit.   Then add 
 cool cream - this way it doesn't seize up.
 
 Take cream (soft whipped in mixer) and add to chocolate.  (Don't stir too 
 much or it will turn into chocolate cottage cheese!)  Add about 1/3rd of 
 the whipped cream, fold gently.  Do again.
 
 Put on to the white chocolate layer.  Spread around evenly.  Put in 
 refrigerator.
 
 Presentation:
 Place on serving tray.  Can put whipped cream rosettes on top and dust 
 with unsweetened cocoa powder sifted on top.
 
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