Triple Chocolate Mousse Cake

Combination of  three  flavorful layered cake dessert,  for a true chocolate lover. Flourless chocolate cake on the bottom,  light dark chocolate mousse in the middle  and  topped with lighter white chocolate mousse.

Ingredients:

Bottom Layer

• 6 Tablespoon unsalted butter
• 7 Ounces baking chocolate
• 3/4 Teaspoon powdered coffee
• 1 1/2 Teaspoon vanilla
• 4 Large eggs
• Pinch of salt
• 1/3 Cup brown sugar

Middle Layer

• 2 Teaspoon cocoa powder
• 1/2 Cup hot water
• 7 Ounces baking chocolate
• 1 1/2 Cups heavy cream
• 1 Tablespoon granulated sugar
• 1/8 Tablespoon salt

Top Layer

• 3/4 Teaspoon powdered gelatin
• 6 Ounces white chocolate chips
• 1 1/2 Cups heavy cream
• TOPPINGS/DECORATIONS
• Blocks of callebout chocolate

Directions:

Bottom Layer

• Preheat your oven to 325 °F, butter a 9" round springform pan. Set aside.
• Melt butter and chocolate in medium bowl in microwave.
• Stir in coffee powder and cool slightly.
• Separate egg yolks and whites. Set aside.
• Whisk in vanilla and egg yolks, set aside.
• Beat egg whites and salt at medium speed until frothy.
• Add half of brown sugar and beat until combined, about 15 seconds.
• Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted.
• Using a whisk, fold one-third of beaten egg whites into chocolate mixture to lighten.
• Using a rubber spatula, fold in remaining egg whites until no white streaks remain.
• Pour batter into prepared springform pan, and smooth the top with a small offset spatula.
• Bake for 12 - 20 minutes or until cake has risen, firm around edges and center has just set but is still soft.
• Transfer cake to wire rack to cool completely, about 1 hour.

Middle Layer

• Combine cocoa powder and hot water in small bowl; set aside.
• Melt chocolate in medium bowl in microwave. stir and cool slightly.
• Whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.
• Increase speed to high and whip until soft peaks form when whisk is lifted.
• Whisk cocoa powder mixture into melted chocolate until smooth.
• Using whisk, fold one-third of whipped cream into chocolate mixture to lighten.
• Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.
• Spoon mousse into springform pan over cooled cake and gently tap pan on counter three times.
• Refrigerate cake at least 15 minutes while preparing top layer.

Top Layer

• In small bowl, sprinkle gelatin over water; let stand at least 5 minutes.
• Melt white chocolate chips in medium bowl in microwave. stir and cool slightly.
• Bring ½ cup of heavy cream to simmer in small saucepan over medium-high heat.
• Remove from heat, add gelatin mixture and stir until fully dissolved.
• Pour cream mixture over white chocolate and whisk until mixture is smooth.
• Cool to room temperature, stirring occasionally, 5 to 8 minutes.
• Whip remaining cup cream at medium speed until it begins to thicken.
• Increase speed to high and whip until soft peaks form when whisk is lifted.
• Using a whisk, fold one-third of whipped cream into white chocolate mixture to lighten.
• Fold remaining whipped cream into white chocolate mixture until no white streaks remain.
• Spoon white chocolate mousse into pan over middle layer, smooth top with spatula.
• Return cake to refrigerator and chill until set, at least 2½ hours.

Decoration

• Take cake out of fridge 45 minutes before serving.
• Using the potato peeler, scrape along the edge of a block of chocolate to form chocolate shavings or curls.

Cooking Tips:

• Be gentle when folding the whipped cream into chocolate mixtures.
• It is important to fold in until no streaks remain for the proper setting of the mousse.
• Watch closely when baking the cake, If the edges are firm and the cake springs back, it's done.
• For Coffee powder, powdered the regular coffee granules before measuring.
• If there's no microwave available, melt chocolate, butter and coffee powder in a bowl over casserole with steaming water.
• When ready to serve, run the knife around the cake in the pan. Remove sides of the springform.
• For clean cuts, use dental floss or warm but dry knife.

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