This chocolate mousse torte is so creamy smooth and delicious and makes an impressive dessert when entertaining.
Preheat oven to 325 degrees F.
Grease and flour an 8 inch round cake pan with butter.
In a bowl whisk together boiling water, chocolate chips, and butter until it has melted and is smooth. Set to cool.
Whip the egg, sugar and vanilla until it doubles in volume. Fold chocolate mixture in eggs until well combined.
Whisk together flour, baking powder, baking soda and salt. Add to chocolate mixture and fold in. Add in coffee and stir till its combined.
Pour batter into prepared pan and bake for 25 minutes, or until an inserted toothpick comes out clean. Set to cool. Once cool enough to touch turn out of pan and let cool completely on a wire rack.
In a small pot melt together 1 1/2 cups of cream and chocolate chips until smooth, set to cool.
Whip the remaining cream to soft peaks, set aside and chill in fridge.
In a separate bowl whip egg yolks for a minute.
In a small pot heat up sugar and water to a boil. Continue boiling until it reaches a temperature of 250F (use a candy thermometer)
Start whipping up the egg yolks again and slowly pour sugar mixture into it. Once all sugar is added in increase speed and whip egg yolks until it doubles in volume. It should be at about room temp.
Fold in chocolate mixture until its incorporated. Once combined fold in whipped cream in 2 parts until its all combined.
Cut your cooled cake in half. Using an 8 inch round spring form pan place a layer of cake on bottom, then pour half of mousse on top. Place another layer of cake and pour the rest of mousse on top.
Cover the cake and freeze over night.
Melt together chocolate and cream until smooth. Set to cool. Take spring form pan and release cake from it. Pour chocolate glaze over mousse cake and serve.