Ingredients: |
Ingredients: Bottom Layer
6 T unsalted butter, cut into 6 pieces
7 oz bittersweet chocolate, chopped fine
3/4 t instant coffer
4 large eggs, separated
1/5 t vanilla extract
pinch cream of tartar
pinch of salt
Middle Layer
5 T hot water
2 T cocoa powder
7 oz bittersweet chocolate, chopped fine
1/5 c heavy cream
1 T granulated sugar
1/8 t salt
Top Layer
3/4 t unflavored gelatin
1 T water
1 cup while chocolate chips
1.5 c heavy cream
Shaved chocolate
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Directions: |
Directions:For Bottom Layer
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 91/2 inch springform pan. Melt butter, chocolate, and instant coffee in large bowl set over saucepan filled with 1 inch barely simmering water, stirring occasionally until smooth. Remover from heat and let cool slightly, about 5 minutes. Whisk in egg yolks and vanilla; set aside.
Using stand mixer fitted with whisk, whip egg whites, cream of tartar and salt on medium low speed until foamy, about 1 minute. Add half of sugar and whip until combined, about 15 seconds. Add remaining sugar, increase speed to high and whip until soft peaks form, about 1 minute longer, scraping down bowl halfway through whipping. Using hand whisk, fold one-third of beaten egg whites into chocolate mixture to lighten, Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared pan and smooth top with rubber spatula.
Bake care until risen and cooked around edges, and the center springs back after you press gently with your fingers, 18 minutes. Transfer to wire rack and let cool completely, about 1 hour before filling. (Cake will collapse as it cools). Do not remove from the pan.
For Middle Layer
Combine hot water and cocoa in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled 1 inch with barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
Using stand mixer fitted with whisk, whip cream, sugar, and salt on medium-low speed until foamy, about 1 minutes. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
Whisk cocoa mixture into melted chocolate until smooth. Using hand whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into pan over cooled cake, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake for at least 15 minutes.
For Top Layer
Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Place chocolate chips in med bowl. Bring 1/2 cup cream to simmer in a small saucepan over med high heat. Remove from heat, add gelatin mix, and stir until fully dissolved. Pour cream mix over chocolate chips and let sit, covered for 5 minutes. Whisk mix gently until smooth. Let cool completely, stirring occasionally.
Using stand mixer with whisk, whip remaining 1 cup cream on med low speed until foamy, about 1 minutes. Increase speed to high and whip until soft peaks form, 1-3 minutes. Using hand whisk, fold one-third of whipped cream into white chocolate mix until no white streaks remain.Spoon white chocolate mousse into pan over middle layer. Smooth top with rubber spatula. Return cake to refrigerator and chill until set, at least 2.5 hours.
Garnish top with shaved chocolate. Run thin knife between cake and the sides of the pan. Run cleaned knife outside of cake to smooth. |
This recipe for Triple-Chocolate Mousse Cake is from