Maida Heatter's Chocolate Mousse Torte

cooking.nytimes.com

Mary Holland

subheading: FOR THE MOUSSE:

Unsalted butter, for greasing the pan

Fine dry bread crumbs or cocoa powder, for dusting

8 ounces/225 grams semisweet bar chocolate (not chips), chopped

1 tablespoon instant espresso or coffee powder

¼ cup boiling water

8 large eggs, yolks and whites separated

⅓ cup/65 grams granulated sugar

1 teaspoon vanilla extract

⅛ teaspoon fine sea salt

subheading: FOR THE WHIPPED CREAM:

1 ½ cups/360 milliliters heavy cream

⅓ cup/40 grams confectioners’ sugar

1 ½ teaspoons vanilla extract

Grated semisweet chocolate, for serving (optional)

Directions at cooking.nytimes.com

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