Triple-Chocolate Mousse Cake

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For this recipe you will need a springform pan with sides at least 3 cm high. It is imperative that each level is done in sequential order. Cool bottom completely before covering with middle layer. For best results, chill bowl before whipping cream. For cleaner slices, use cheese string or dip knife in hot water before cutting each slice.

 

Ingredients:

Bottom Layer:

Middle Layer:

  • 5 tablespoons of hot water
  • 2 tablespoons dutch processed cocoa powder
  • 7 ounces bittersweet chocolate, finely chopped
  • 1½ cup fresh cold cream
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt

Top Layer:

  • ¾ teaspoon unflavored gelatin
  • 1 tablespoon of water
  • 6 ounces white chocolate chips
  • 1½ cup fresh cold cream

chocolate chips (optional)
Unsweetened cocoa powder (optional)

Instructions:

1. For Bottom Layer: Place oven rack in center position and preheat oven to 325 degrees. Grease a 9½-inch springform pan. In a large heatproof bowl set in a saucepan filled with 1 inch of water to a gentle boil, melt the butter, chocolate and espresso powder, stirring occasionally until smooth. Remove from heat and let mixture cool slightly, about 5 minutes. beat with egg yolk and vanilla; Put aside.

2. Using a planetary mixer fitted with a whisk, beat the egg whites, cream of tartar, and salt over medium-low heat until foamy, about 1 minute. Add half the sugar and beat until well blended, about 15 seconds. Add the remaining sugar, increase speed to high, and beat until soft peaks form, about 1 minute more, scraping down the middle of the bowl. Using a whisk, add 1/3 of the beaten egg whites to the chocolate mixture by hand to lighten. Using a rubber spatula, add the remaining egg whites until white streaks remain. Carefully pour batter into prepared springform pan and level with a rubber spatula.

3. Bake 13 to 18 minutes, until puffed, edges and center just set but still soft (center of cake will spring back after light finger pressure), and rotate pan halfway through baking. Transfer cake to a wire rack and let cool completely, about 1 hour. (The cake will collapse as it cools.) Do not remove cake from pan.

4. For Middle Layer: Combine hot water and cocoa in a small bowl; Put aside. In a large heatproof bowl set in a saucepan filled with 1 inch of water to a gentle boil, melt the chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly, 2 to 5 minutes.

5. Using a planetary mixer fitted with a whisk, beat cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to highest and beat until soft peaks form, 1 to 3 minutes.

6. Mix the cocoa mixture with the melted chocolate until smooth. Using the whisk, mix 1/3 of the liquid cream into the chocolate mixture to lighten. Using a rubber spatula, add remaining whipped cream until white streaks remain. Pour the mousse over the cooled cake in the springform pan, level with a rubber spatula, and gently tap the surface of the pan to release any air bubbles. Wipe the inside edge of the pan with a damp cloth to remove drips. Chill the cake for at least 15 minutes while you prepare the top layer.

7. For Top Layer: In a small bowl, sprinkle the gelatin over the water and let stand at least 5 minutes. Place the white chocolate in a medium heatproof bowl. Bring ½ cup cream to a boil in a small saucepan over medium-high heat. Remove from heat, add gelatin mixture and stir until completely dissolved. Pour the cream mixture over the white chocolate and leave covered for 5 minutes. Gently blend the mixture until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly).

8. Using a stand mixer fitted with a whisk, beat the remaining 1 cup cream on medium-low speed until fluffy, about 1 minute. Increase speed to highest and beat until soft peaks form, 1 to 3 minutes. Whisk 1/3 of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, stir remaining whipped cream into white chocolate mixture until white streaks remain. Pour the white chocolate mousse into the pan over the middle layer. Smooth cover with rubber spatula. Place cake in refrigerator and chill until solid, at least 2 1/2 hours. (Cake can be stored in refrigerator for up to 1 day; let stand at room temperature up to 45 minutes before removing from pan.)

9. Decorate the top of the cake with chocolate flakes and/or sprinkle with cocoa if desired. Pass a thin knife between the cake and the walls of the mold; Remove the sides of the pan. Run the clean knife around the outside of the cake to flatten it. Hold the handles of the cheese string and pull the string taut. Apply even pressure with your thumbs and slice through the cake. Clean the thread with a dry kitchen cloth. Make the second cut perpendicular to the first. Continue making cuts around the perimeter.

10. Ready to Serve

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