Double Chocolate Mousse Torte Courtesy Of: Heather Giasson, Malaspina University College Double Chocolate Mousse Torte 8 servings Chocolate Crumb base 125 g or 1/2 cup Unsalted butter 250 g or 1 cup Icing sugar, divided 4 Large eggs 120 g or 4 oz Semisweet Chocolate, melted 30 g or 2 Tbsp Fresh chocolate cake crumbs Pinch of salt Chocolate Mousse Filling 160 g or 5 1/2 ounces Semisweet chocolate, finely chopped 125 mL or 1/2 cup Whole milk 15 g or 1 Tbsp Sugar 15 g or 1 Tbsp Vegetable oil 10 g or 2 tsp Vanilla extract 10 g or 2 tsp Cinnamon 125 g or 1/2 cup Heavy cream 1 Vanilla bean Spiced Whipped Cream 250 g or 1 cup Heavy cream 30 g or 2 Tbsp Sifted icing sugar 5 g or 1/2 tsp Freshly ground cardamom Pinch of saffron Pinch of vanilla extract Orange Indian Spice Caramel Sauce 125 g or 1/2 cup Sugar 30 g or 2 Tbsp Water 1 Juice of one orange 2 pinches of saffron Pinch of chili flakes Prepare chocolate crumb base. Pre-heat oven to 350F. Grease bottom and sides of 8" springform pan.
Using electric mixer beat butter, and 3/4 of the icing sugar at high speed until mixed. Add yolks one at a time, blending thoroughly. In mixing bowl beat egg whites and salt until frothy. Gradually add the rest of the icing sugar and beat till soft peaks have formed. Fold melted chocolate into butter mixture, fold in beaten egg whites. Do not over blend. Fold in chocolate cake crumbs and pour mix into prepared pan. Bake for 30 minutes. Cool on wire rack.
Prepare mousse filling. Finely chop chocolate and place in mixer. In small saucepan combine milk, sugar, and vanilla bean, bring to a boil stirring constantly. Remove bean from mixture. Slowly pour milk mixture into mixer. Mix on medium until the chocolate is melted and mixture is smooth. Continue to mix on high until a loose ganache has formed. Add oil, vanilla, and cinnamon. Mix for 30 seconds. Let mix cool for 5 minutes.
In chilled mixing bowl whisk heavy cream till it forms soft peaks. Gently fold 1/3rd of the whipping cream into tepid chocolate mixture. Fold in remaining whipped cream. Carefully spoon the creamy mousse mixture evenly over crust. Smooth top. Chill for 1-2 hours.

Prepare Spicy Cream topping: Whip heavy cream with icing sugar, cardamom, powdered saffron and vanilla extract. Remove torte from pan, pipe lines of whipped topping on torte and cut into desired shapes.

Prepare Orange Caramel sauce: Place water and sugar in saucepan, bring to a boil, continue to heat until it is a medium caramel colour. Add the juice of one orange and strain the caramel. Add chili flakes and saffron. Set aside until it is room temperature.