Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

This triple chocolate mousse cake is rich and full of flavor. It is all flour less and I used semi-sweet chocolate in it. It is even gluten free.
I was originally going to make the bottom layer of the cake with brownie dough, but then I found this recipe on Recipechart, where the bottom layer of the cake is flourless and I gave it a try!
The cake turned out very delicious!


Servings - 12

Ingredients:

For the bottom layer:

6 tbsp butter
7 oz semi-sweet chocolate (finely chopped or chocolate chips)
1 1/2 tsp instant coffee
1 1/2 tsp vanilla extract
4 large eggs (separated yolks from egg whites)
1/8 tsp salt
1/3 cup packed brown sugar

For the middle layer:

2 tbsp raw cocoa  (unsweetened) powder
5 tbsp hot water
7 oz semi-sweet chocolate
1 1/2 cups heavy cream
1 tbsp sugar
1/8 tsp salt

For the top layer:

1 tsp plain gelatin
1-2 tbsp cold water
6 oz white chocolate (finely chopped or chocolate chips)
2 cups heavy cream


Directions:

For the bottom layer:

1. Preheat oven to 325 F. Place rack in the middle.
2. In a bowl, over a double boiler melt butter, chocolate and espresso. Mix well. Let mixture cool for 5 minutes. Whisk in the vanilla and egg yolks.
3. In a bowl beat egg whites with the salt for 1 minute. Add brown sugar and beat until soft peaks form (for 2 minutes). 
4. Using a rubber spatula fold in egg whites into the chocolate-egg yolk mixture.
5. Transfer batter to a greased springform pan and smooth the top. I used 11 " round springform pan. Bake for 18 minutes. Take out of the oven and cool completely.

For the middle layer:

1. In a small bowl combine water and cocoa powder and set aside.
2. In a bowl over a double boiler melt chocolate. Set aside.
3. Using an electric mixer whip cream, salt and sugar on medium speed for 30 seconds until the mixture thickens. Then increase the speed to high and whip until soft peaks form or for 1 minute.
4. Whisk cocoa powder into melted chocolate. Then gently fold in whip cream using a rubber spatula until no white streaks remain.
5. Spoon mixture into springform pan, over cooled bottom layer.
6. Smooth top and chill cake, while preparing the top layer.

For the top layer:

1. In a small bowl sprinkle gelatin over water and set a side.
2. Place white chocolate in a bowl and set a side.
3. Bring 1 cup of heavy cream  to simmer. Add gelatin and whisk until fully dissolved. Pour mixture over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.
4. In a bowl whip the remaining 1 cup of heavy cream for 30 seconds, on median speed, until it thickens. Then increase speed to high and whip it for another minute, until soft peaks form.
5. Using a rubber spatula fold whip cream into the white chocolate mixture.
6. Very carefully spoon batter into the springform pan, over the chilled middle layer.
7. Smooth top. Chill for at least 3 hours or overnight.

Run knife around edges of pan and remove sides. Garnish with chocolate sauce, chocolate shavings or fresh fruit.

Enjoy!

Triple Chocolate Mousse Cake