Double Chocolate Torte

I have made this torte before but I made some changes to the recipe so I thought I would post "my" recipe. Also I got to use fresh mint from the garden to garnish--yeah!

Double Chocolate Torte (serves 12)

Cake:

1 1/2 cups choclolate chips (semisweet or dark chocolate)

1 cup salted butter (2 sticks, use butter not margarine)

1/2 cup sugar

5 large eggs

1 tbsp vanilla extract

1/4 cup flour

Heat oven to 325* and butter a 10" springfrom pan. Melt chocolate and butter in microwave for 20 seconds at a time, stirring after each time. Allow chocolate to cool to room tempature. When cooled, whisk in sugar and add eggs one at a time, whisking in each egg thoroughly. Mix in vanilla and flour. Bake about 35 mins. (Cake will "fall" as it cools.) Once cake is cooled to room tempature top with chocolate mousse. Refridgerate overnight.

Mousse:

1 package silken tofu, drained (DO NOT use soft tofu. It makes for an odd consistency.)

1 1/4 cup chocolate chips (semisweet or dark chocolate)

2-3 tbsp water

2 tbsp syrup

1 tbsp honey

1 tsp vanilla

Bring tofu to room tempature. Place tofu in food processor and smooth completely. Melt chips and water in microwave in 20 second increments, stirring after each time. When completely melted, pour into food prcessor. Add syrup, honey and vanilla then process until combined. Spread evenly on cake and refrigerate overnight.

Topping: (make no more than 1-2 hours before serving)

1/2 pint heavy whipping cream

3 tbsp powdered sugar

Chill bowl in freezer for 20-30 mins. Pour in whipping cream and powdered sugar into chilled bowl and whip with mixer on high. Whip about 5 mins and when cream has thickened, spread evenly over mousse and top with fresh fruit, if desired. Enjoy!