Recipe for Chocolate Mousse Torte 2

Ingredients

1 each tb instant coffee
1/4 cup boiling water
8 oz semi-sweet chocolate
8 each eggs; separated
2/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt

Instructions

PREHEAT oven to 350F. Add boiling water to instant coffee; set aside. Place chocolate in double boiler or heavy pot. ADD coffee to chocolate, cover and let stand over very low heat. When almost melted, whisk until smooth. BEAT 8 egg yolks until they become thick and lemon-colored; gradually adding sugar. Beat chocolate mixture into egg mixture, beating constantly. Add vanilla. BEAT egg whites until stiff but not dry. Add salt. Stir a quarter of the egg whites into chocolate mixture. Gently fold in remaining whites, until well blended. GREASE a 9-nch pie plate and fill with half the mousse mixture, spreading to reach the edges. Bake 25 minutes, then turn off oven and leave mousse in oven an extra 5 minutes. REMOVE from oven and cool on wire racks for 2 hours. MEANWHILE, cover and refrigerate remainingmousse. When shell has cooled, fill with chilled mousse. Just before serving, decorate with a lattice made from pareve (non-dairy) whip. SERVES 8.





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