I´m having a little break from seasonal fruit so you can make this newest recipe in summer or in winter. Of course, the torte looks better with fresh lavender as a garnish, but it is not necessary. And what am I talking about? About Lavender chocolate mousse torte. I was visiting a friend of mine a few days ago and she had lavender with beautiful purple color so I immediately asked for a few flowers. I unsuccessfully fight with lavender growing since all lavenders I had planted, dried out. I welcome any tips and tricks on how to grow lavender and I´m starting to think that there must be some trick. So until now, I depend on others´ lavenders.
You can make this “torte” whether you grow lavender or not since you don´t need fresh lavender, but the dried one. Again, it is not actually a “torte”, but the name a cake just didn´t fit so I used a torte instead. The bottom layer is brownie batter, it is the only thing that needs to be baked, others will work with gelatin. Then there is lavender filling, which resembles to panna cotta. It is really soft and it completely melts on the tongue. The same can be said about the last layer, chocolate mousse. Moreover, it is light and airy just the way mousse should be. And what is great about this mousse? You only need 2 ingredients and no egg. Really quick thing. The whole torte melts on the tongue; creamy lavender filling and airy chocolate mousse are a great combination.
- Brownie batter:
- 100 g dark chocolate
- 85 g butter
- 100 g sugar
- A pinch of salt
- 2 eggs
- 45 g all purpose flour
- 2 ½ tbsp cocoa
- Lavender filling:
- 1 ½ tsp dried lavender flowers
- 30 ml water
- 200 ml whipping cream
- 200 g plain yogurt
- 5 tbsp icing sugar
- Red and blue food coloring (optional)
- ½ package of gelatin powder (10 g)
- 3 tbsp water
- Chocolate mousse:
- Chocolate mousse:
- 250 ml whipping cream
- 200 g dark chocolate
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Brownie batter:
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Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate in the mixture whole eggs one at the time, flour, cocoa and a pinch of salt. Mix it.
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Pour the batter on the baking pan covered with baking paper and put it on the oven.
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Bake for 20 minutes on 180 degrees or until the brownie is still a bit raw. It´s not good if toothstick is totally clean because brownies will be dry. Let it cool.
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Lavender filling:
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Put dried lavender flowers into a cup and pour boiling water over them. Let them brew for about 20 minutes. Later discard lavender flowers and extract remaining water from them using gauze.
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Whip whipping cream. Add yogurt, icing sugar and whip again. Add food colorings and mix. Few already used lavender flowers can be added to the mixture.
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Prepare gelatin according to directions – mix gelatin powder with water. Heat it, until the gelatin melts down, then incorporate few tablespoons of filling. Pour the gelatin mixture into the rest of filling. Pour filling on baked brownie batter and let it cool, for 30 up to 40 minutes.
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Chocolate mousse:
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Whip whipping cream. Melt chocolate in water bath and let it cool a bit. Carefully incorporate cooled chocolate into whipped cream using a spatula. Pour this mousse on lavender filling and let it cool, preferably during a night.
baking pan - 23 cm
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