TRIPLE CHOCOLATE MOUSSE CAKE
Steps:
- 1. BOTTOM: Oven rack in middle @325. Butter 9 1/2 x 3 inch springform. Melt butter, choc., espresso powder in large bowl over pan with 1 in. hot water, stir occ. until smooth. Cool 5 min. Whisk in vanilla egg yolks; set aside. 2. Beat egg whites, salt at medium speed until frothy, 30 sec. Add half of brown sugar beat until combined, 15 sec. Add remaining brown sugar beat at high until soft peaks, 1 min, scrape down sides halfway. Gently whisk third of beaten egg whites into choc. With spatula, fold in egg whites until no streaks. Put batter in pan, smooth. 3. Bake until risen, firm around edges, center has just set but still soft, center springs back, 13 to 18 min. Transfer to rack, cool, 1 hr. Cake will collapse. 4. MIDDLE: Combine cocoa, hot water in small bowl; set aside. Melt choc. in lg. bowl over pan filled with 1 in. simmering water, stir occ. until smooth. Cool 2 to 5 min. 5. Whip cream, granulated sugar, salt at medium speed until begins to thicken, 30 sec. Increase to high until soft peaks, 15 to 60 sec. 6. Whisk cocoa powder into melted choc. until smooth. Fold third of whipped cream into choc. Using rubber spatula, fold in whipped cream until no streaks. Spoon over cooled cake. Tap pan; smooth top. Wipe to remove any drips. Refrigerate cake at least 15 min. 7. TOP: In small bowl, sprinkle gelatin over water; let stand at least 5 min. Place white choc. in medium bowl. Simmer ½ cup cream in small saucepan medium-high heat. Remove from heat; add gelatin mixture. Stir until dissolved. Pour cream over white choc. Whisk until melted smooth, 30 sec. Cool, stir occ., 5 to 8 min. will thicken. 8. Whip cup cream at medium speed until it begins to thicken, 30 sec. Increase speed to high whip until soft peaks form, 15 to 60 sec. Using whisk, fold third of whipped cream into white choc. Using rubber spatula, fold whipped cream into choc. until no streaks. Spoon over middle. Smooth. Refrigerate until set, min. 2½ hr. Garnish with choc. curls.
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