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Triple Chocolate Mousse Cake Recipe

Triple Chocolate Mousse Cake Recipe
Triple Chocolate Mousse Cake Recipe
When I begin to think ãbout cãkes, the first ingredient thãt comes to mind is chocolãte! Ãnd whãt if your chocolãte cãke hãs three chocolãte lãyers insteãd of one? Then, we ãre tãlking ãbout one of the most decãdent chocolãte cãkes – Triple Chocolãte Mousse Cãke.
Ingredients
For the Cãke:

  • 10 oz. high-quãlity semisweet chocolãte (chopped)
  • 4 lãrge eggs (room temperãture)
  • 1/3 cup sugãr
  • 1/4 teãspoon sãlt
  • 1 teãspoon vãnillã extrãct
  • 1/2 cup butter (softened ãt room temperãture)

For Chocolãte Mousse Lãyer:

  • 10 oz. high-quãlity semisweet chocolãte(chopped)
  • 1-1/2 cups heãvy whipping creãm
  • 1 teãspoon unflãvored gelãtin
  • 2 Tãblespoons cool wãter

For White Chocolãte Mousse Lãyer:

  • 7 oz. high-quãlity white chocolãte(chopped)
  • 1-1/2 cups heãvy whipping creãm
  • 1 teãspoon unflãvored gelãtin
  • 1 Tãblespoon cool wãter


Instructions
For the Cãke:

  1. Preheãt the oven to 350 F. Lightly greãse 9 or 10 inch springform ãnd line the bottom with pãrchment pãper. The cãke should be bãked in ã wãter bãth so the edges don’t dry out (wrãp the springform pãn in two lãyers of ãluminum foil ãnd plãce it in lãrger pãn with ãbout 1-1/2 inches of hot wãter).
  2. Melt 10 oz. high-quãlity semisweet chocolãte on low heãt over ã double boiler or in the microwãve.
  3. Plãce egg whites in ã lãrge bowl with ãbout ã third of the sugãr ãnd beãting on low speed. Grãduãlly increãse the speed ãnd beãt until the mixture begin to look fluffy, then ãdd the remãining sugãr, sãlt ãnd vãnillã. Continue beãting until ãll sugãr is dissolved ãnd the meringue looks shiny (neãrly soft-peãk stãge).
  4. Using ã whisk stir softened butter into the melted chocolãte until it’s combined, then wh...

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