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

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

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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

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup loosely packed rosemary leaves, stems removed
• 5 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup light corn syrup
• 3/4 cup granulated sugar
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 teaspoon pure vanilla extract

Garnish (optional)

• Fresh rosemary sprigs (at least sixteen)

1. To make mousse, put rosemary and 1 cup cream in saucepan and bring to scalding over medium heat. Turn off heat and steep about 30 minutes. In electric mixer with whip attachment, whip yolks on high speed until light and fluffy. Meanwhile, bring sugar and water to boil in another saucepan over medium-high heat. Boil 1 to 2 minutes until thick and syrupy. Turn mixer down to medium and gradually pour sugar syrup into egg yolks in slow, steady stream, mixer running. Shut off mixer and scrape down sides, working quickly so heat of syrup does not cook yolks. Turn mixer back on and beat at high speed until thick and fluffy, 5 to 10 minutes. Turn egg mixture into large bowl. Add melted chocolate, butter and vanilla extract, whisking until smooth. Strain cream mixture into chocolate base, pressing out excess fluid from rosemary. Whisk until smooth. Place remaining 1 cup cream in clean bowl of electric mixer with whip attachment. Whip cream to soft peaks. Fold into chocolate-rosemary base until cream is uniformly distributed. Cover with plastic wrap and refrigerate several hours, until mousse is extremely firm. Note: A firmer mousse will make for much easier cake assembly later.

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