I like to make this in a 9-inch loaf pan. You can also make it in a bowl. It comes out of either nicely, and both are good presentations. You will need a double boiler and a hand mixer.
Ingredients for torte:
• 2 three-ounce packages of ladyfingers
• 2 tablespoons rum
• 3 tablespoons sugar
• 1/2 cup water
Ingredients for chocolate mousse filling:
• 8 ounces sweet dark chocolate
•1 tablespoon strong coffee
• 1/4 pound butter
• 3 eggs (separated)
• 3/4 cup sugar
• 1 teaspoon grated orange zest
Ingredients for orange crème anglaise:
• 5 egg yolks
• 1/2 cup sugar
• 1/2 cup cream
• 1/2 cup milk
• 3 pieces orange peel
To make the mousse torte:
In a small saucepan, add rum and water and bring to a boil. Turn off and let cool to the touch. Coat a 9-inch loaf pan with spray oil. Take ladyfingers and gently dip into rum syrup. Begin to line your pan with the rounded side of the ladyfingers down. The bottom and sides should be covered with ladyfingers. There can be slight gaps. You may have to cut some to do the best job. Reserve the syrup and ladyfingers to put a top on the chocolate mousse after you fill the mold.
In a double boiler, melt chocolate, coffee, and butter. Add grated orange zest. Put egg yolks and sugar into small bowl and mix on medium speed until yolks are pale yellow or ribbon stage. Add the yolk mixture to chocolate mixture and continue to cook. Stir frequently over medium heat in double boiler, about 12 to 15 minutes. Remove from heat and transfer to another bowl. Let cool down for 10 minutes.