Ingredients

Makes one 5 x 9-inch torte

　　12 ounces bittersweet chocolate (preferably 65 percent cacao), chopped

　　3 cups heavy cream

　　3 tablespoons sugar

　　12 ounces crisp oval butter wafer cookies (20 total)

　　Good-quality unsweetened cocoa powder, for dusting

　　

Step 1

Make the mousse: Put the chocolate in a large bowl, and set aside. Heat 1 1/2 cups cream over medium-high heat in a medium saucepan until the cream is steaming and small bubbles form on the edges. Pour the cream over the chocolate. Stir until the mixture is smooth. Let cool completely.

　　

Step 2

Put the remaining 1 1/2 cups cream and the sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture, one third at a time.

　　

Step 3

Assemble the torte: Line a 5 × 9-inch loaf pan with plastic wrap, leaving an overhang on the sides. Spread enough mousse (3/4 to 1 cup) over the bottom of the pan to cover. Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary. Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer. Repeat the process with the remaining cookies and mousse until the pan is full.

　　

Step 4

Press plastic wrap directly onto the surface, and refrigerate the torte until firm, at least 3 hours or up to 2 days.

　　

Step 5

To serve, remove the plastic wrap from the surface. Invert the torte onto a serving plate; unmold, using the overhang to coax it out. Remove the plastic wrap. Dust with cocoa.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.