Triple Chocolate Mousse Cake
Base Layer
6 TB unsalted butter, cut up into pieces
7 ounces bittersweet chocolate, chopped fine
4 large eggs, room temperature, separated
1 1/2 tsp vanilla extract
pinch of salt
1/3 cup packed, light brown sugar, crumbled up with your hands to
remove any lumps.
Adjust the oven rack to the middle position and preheat the oven to 325
degrees. Grease the sides and the bottom of a 9 inch wide, 3 inch tall
Springform pan. Melt the butter and the chocolate in a large heat
proof bowl set over a saucepan filled with one inch of barely
simmering water. Stir occasionally until very smooth. Remove from heat
and cool slightly. (about 5 minutes). Whisk in egg yokes and vanilla
and set aside. Beat egg whites and salt until frothy, about 30
seconds. Add 1/2 the brown sugar, and beat until combined, about 15
seconds. Add the rest of the brown sugar, and beat until soft peaks
form. Using the whisk, fold 1/3 of the egg white mixture into the
chocolate mixture. Using a rubber spatula, fold the remaining egg
white mixture into the chocolate mixture until completely combined.
Spread carefully into the bottom of the springform pan. Bake 13-18
minutes until the cake sets and springs back lightly. Transfer the pan
from the oven to a wire rack to cool completely. The cake will
collapse as it cools. DO NOT remove from pan.
Middle Layer
5 TB Hot water
2 TB cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream
1 TB sugar
1/8 tsp salt
Combine hot water and cocoa powder in a small bowl. Melt chocolate in
a bowl over a simmering saucepan as before, and let it cool 5 minutes.
In a clean chilled bowl, whip the heavy cream, sugar and salt until
combined, and then increase the speed and whip until soft peaks form.
Whisk the cocoa and water mixture into the melted chocolate until
combined. Using the whisk take 1/3 of the whipped cream mixture and
gently fold it into the chocolate mixture. (This is called lightening
it) Then fold in the rest of the whipped cream mixture using a rubber
spatula, and spread it carefully on top of the base layer in the
Springform pan. Lightly tap the pan to settle and flatten the layer,
and smooth it across. You can use a damp towel to clean the sides of
the pan for the next layer. Refrigerate cake for at least 15 minutes.
Top Layer
3/4 tsp gelatin powder (Knox)
1 TB Hot water
6 TB white chocolate
1 1/2 cups heavy cream
Sprinkle the gelatin powder on the water and let sit. Place the white
chocolate pieces in another heat proof bowl. Bring 1/2 cup of the
cream to simmer in a saucepan over medium heat. Remove from heat and
add the gelatin mixture. Stir until fully dissolved. Pour the hot
mixture over the white chocolate pieces in the bowl, and stir until
chips are melted. Let cool to room temperature, stirring occasionally
to maintain smoothness. Mixture will thicken slightly.
App. 5 minutes. Whip the remaining 1 cup of cream until soft peaks
form. Using the whisk take 1/3 of the whipped cream mixture and gently
fold it into the chocolate mixture. Then fold in the rest of the
whipped cream mixture using a rubber spatula, and spread it carefully
on top of the other layers in the Springform pan and smooth it across.
Chill until set, at least 2-3 hours, or overnight. Run a knife around
the edge of the cake before you remove it from the pan. Garnish with
chocolate curls.
Notes:
*You may want shaved chocolate, for decoration, or raspberries.
*Use Ghiridelli 60 % chocolate chips. It is the cheapest way to get the chocolate generally and any darker is often too bitter for most crowds. You can use white chocolate chips for the white chocolate.
* Best if you use a 9 inch wide, 3 inch tall Springform/cheesecake pan, but you can use a very tall, roundcake pan too. You just won't be able to remove the sides to see the different layers.
6 TB unsalted butter, cut up into pieces
7 ounces bittersweet chocolate, chopped fine
4 large eggs, room temperature, separated
1 1/2 tsp vanilla extract
pinch of salt
1/3 cup packed, light brown sugar, crumbled up with your hands to
remove any lumps.
Adjust the oven rack to the middle position and preheat the oven to 325
degrees. Grease the sides and the bottom of a 9 inch wide, 3 inch tall
Springform pan. Melt the butter and the chocolate in a large heat
proof bowl set over a saucepan filled with one inch of barely
simmering water. Stir occasionally until very smooth. Remove from heat
and cool slightly. (about 5 minutes). Whisk in egg yokes and vanilla
and set aside. Beat egg whites and salt until frothy, about 30
seconds. Add 1/2 the brown sugar, and beat until combined, about 15
seconds. Add the rest of the brown sugar, and beat until soft peaks
form. Using the whisk, fold 1/3 of the egg white mixture into the
chocolate mixture. Using a rubber spatula, fold the remaining egg
white mixture into the chocolate mixture until completely combined.
Spread carefully into the bottom of the springform pan. Bake 13-18
minutes until the cake sets and springs back lightly. Transfer the pan
from the oven to a wire rack to cool completely. The cake will
collapse as it cools. DO NOT remove from pan.
Middle Layer
5 TB Hot water
2 TB cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream
1 TB sugar
1/8 tsp salt
Combine hot water and cocoa powder in a small bowl. Melt chocolate in
a bowl over a simmering saucepan as before, and let it cool 5 minutes.
In a clean chilled bowl, whip the heavy cream, sugar and salt until
combined, and then increase the speed and whip until soft peaks form.
Whisk the cocoa and water mixture into the melted chocolate until
combined. Using the whisk take 1/3 of the whipped cream mixture and
gently fold it into the chocolate mixture. (This is called lightening
it) Then fold in the rest of the whipped cream mixture using a rubber
spatula, and spread it carefully on top of the base layer in the
Springform pan. Lightly tap the pan to settle and flatten the layer,
and smooth it across. You can use a damp towel to clean the sides of
the pan for the next layer. Refrigerate cake for at least 15 minutes.
Top Layer
3/4 tsp gelatin powder (Knox)
1 TB Hot water
6 TB white chocolate
1 1/2 cups heavy cream
Sprinkle the gelatin powder on the water and let sit. Place the white
chocolate pieces in another heat proof bowl. Bring 1/2 cup of the
cream to simmer in a saucepan over medium heat. Remove from heat and
add the gelatin mixture. Stir until fully dissolved. Pour the hot
mixture over the white chocolate pieces in the bowl, and stir until
chips are melted. Let cool to room temperature, stirring occasionally
to maintain smoothness. Mixture will thicken slightly.
App. 5 minutes. Whip the remaining 1 cup of cream until soft peaks
form. Using the whisk take 1/3 of the whipped cream mixture and gently
fold it into the chocolate mixture. Then fold in the rest of the
whipped cream mixture using a rubber spatula, and spread it carefully
on top of the other layers in the Springform pan and smooth it across.
Chill until set, at least 2-3 hours, or overnight. Run a knife around
the edge of the cake before you remove it from the pan. Garnish with
chocolate curls.
Notes:
*You may want shaved chocolate, for decoration, or raspberries.
*Use Ghiridelli 60 % chocolate chips. It is the cheapest way to get the chocolate generally and any darker is often too bitter for most crowds. You can use white chocolate chips for the white chocolate.
* Best if you use a 9 inch wide, 3 inch tall Springform/cheesecake pan, but you can use a very tall, roundcake pan too. You just won't be able to remove the sides to see the different layers.
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