Double Chocolate Torte

I've made this a few times, I love it. Most other people think its too rich, those people can go back to tea cake. Have it with coffee, tea or hot chocolate for best results.

I don't have a picture for this one, so a little description is in order. Its essentially a brownie|chocolate mud cake base with Chocolate moose on top, topped with a layer of cream and then berries (the tartness is important!)

Servings: 10

Ingredients:

Cake 

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 cup unsalted butter

1 cup sugar

5 large eggs

1 tablespoon vanilla extract

1/4 teaspoon salt

1/4 cup all purpose flour

Mousse

1/2 cup unsalted butter, cut into pieces

4 large eggs, separated

1 cup whipping cream, divided

1 tablespoon vanilla extract

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 cup plus 1 1/2 teaspoons sugar

Topping

2 cups fresh raspberries

2 tablespoons red currant jelly melted with 1 tablespoon water

Red currant bunches (optional)

Method:

Cake: 

1. Preheat oven to 325°F.
2. Butter 10-inch-diameter springform pan and dust with superfine sugar (optimal but normal sugar would be fine).
3. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm.
4. Whisk in sugar.
5. Whisk in eggs 1 at a time, blending well after each addition.
6. Mix in vanilla and salt, then flour. 
7. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. 
8. Cool completely in pan on rack. Cover still in baking pan; chill while making mousse.

Mousse:

1. Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water).
2. Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend.
3. Gradually whisk yolk mixture into bowl with melted butter.
4. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). (Note: I don't bother with the temperature, the mixture will look like it is separating | broken, you'll know when you see it, this may happening before you finish mixing in the yolk mixture, don't worry its not a problem, just give it a couple of minutes after you get all the yolk mix in)
5. Remove from over water; add chocolate and stir to melt. Set aside.
6. Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks.
7. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten.
8. Fold in remaining egg white mixture.
9. Pour mousse over cake in pan; smooth top.
10. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Finishing him:

1. Run sharp knife around edge of pan to loosen torte. Release pan sides.
2. Transfer torte to platter.
3. Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form.
4. Spread whipped cream over torte.
5. Top whipped cream with raspberries.
6. Brush red currant jelly mixture over raspberries.
7. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.