50+ Friends Club Cookbook -- Cakes and Frostings -- Torta Divina (Chocolate Mousse Cake with Liqueur)

50+ Friends Club Cookbook
Cakes and Frostings

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Torta Divina (Chocolate Mousse Cake with Liqueur)


From the Kitchen of:  Boomer
Source:  Crook & Chase TV Program

  • Set a rack at the middle level of the oven and preheat to 325°.
  • 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.
  • Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth.
  • Whisk liqueur, then the eggs, one at a time, into the chocolate mixture. Be careful not to overmix.
  • Pour the batter into the pan and place in a small roasting pan. Pour 1 inch of warm water into the roasting pan.
  • Bake about 45 minutes, until dessert is set and slightly dry on the surface. Remove cake pan from roasting pan.
  • Cool to room temperature, then cover with plastic wrap. Refrigerate dessert in pan several hours or until chilled.
  • To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over heat for no more than 10 seconds. Invert onto a platter.
  • To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream over the top of the dessert. If you wish, decorate the top with the raspberries.
  • Storage: Cover and refrigerate leftovers; bring to room temperature before serving.
  • This unusual cake may be made in advance. Just make sure to bring it to room temperature before serving.