Herbal Desserts For Valentine's Day: Chocolate-Rosemary Torte

| February/March 2007

  • The Chocolate-Rosemary Torte showcases the aromatic taste of rosemary in its rich, buttery frosting and infused mousse.
    Photo by Matthew Stallbaumer

Rosemary is the herb of remembrance, and rest assured, this is one unforgettable cake. Both its mousse filling and icing are infused with the pungent herb—if you prefer a less assertive rosemary flavor, simply reduce the quantity of herb in each recipe or omit it altogether from the icing. MAKES ONE 8-INCH THREE-LAYER CAKE, ABOUT 16-20 SERVINGS

Chocolate-rosemary mousse

• 1/4 cup loosely packed rosemary leaves, stems removed
• 2 cups heavy cream, divided
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup water
• 12 ounces semisweet chocolate, coarsely chopped and melted
• 3 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract

Chocolate fudge cake

• 2 1/4 cups sifted cake flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 1/4 cups firmly packed light brown sugar
• 3 large eggs, at room temperature
• 3 ounces unsweetened chocolate, coarsely chopped and melted
• 1 1/2 teaspoons pure vanilla extract
• 1 cup sour cream, room temperature
• 1 cup boiling water
• 1 teaspoon instant espresso powder

Rosemary buttercream

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