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Slice of Layered Chocolate Cream Torte on a dessert plate

Layered Chocolate Cream Torte

5 from 5 reviews

With a chocolate cookie crust, chocolate mousse and whipped cream, this ethereal dessert is rich and creamy!



9 ounces chocolate wafer cookies (I used one package of Nabisco Famous Wafers)
6 tablespoons  butter, melted


12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) butter, cut into pieces
1/2 teaspoon instant coffee powder
1/2 cup sugar
3 tablespoons water
5  egg whites
2 3/4 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla


Preheat oven to 350°. Add cookies to food processor. Process until crumbs form. Set aside 3/4 cup of the crumbs. Add melted butter to remaining crumb mixture and process until well combined Press mixture onto bottom of a 9-inch springform pan Bake crust for 10 minutes, then cool on a wire rack.

Add chocolate, butter and coffee powder to a large microwave safe bowl. Microwave for 30 second increments, stopping and stirring until melted and smooth.  Set chocolate mixture aside while preparing meringue.

Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°, about 4 minutes. Using a stand or hand mixer beat whites in large bowl to soft peaks.

Gradually beat the hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into the lukewarm chocolate mixture to lighten. Fold in the remaining meringue. Set chocolate meringue aside.

Place cream, powdered sugar and vanilla in a large chilled bowl, and beat until firm peaks form. Fold 1 1/2 cups of the whipped cream into chocolate meringue, forming the chocolate mousse.

Spoon half of the chocolate mousse over the bottom of crust and spread evenly with an offset spatula. Sprinkle 3 tablespoons reserved crumbs over the mousse. Spoon half of the remaining whipped cream over crumbs, and spread evenly.  Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining  mousse, crumbs, whipped cream and crumbs.

Cover and refrigerate until set, about 4 hours. Run knife around pan sides to loosen torte. Remove pan sides and serve.


Recipe adapted from Bon Appetit.