Triple Chocolate = triple delicious!!! So light and so chocolatey, this will become your favorite cake. A springform pan at least 3 inches high is needed and each step needs to be followed in order.
Ingredients: Bottom layer: 6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan, 7 ounces bittersweet chocolate, chopped fine, 3/4 teaspoon instant espresso powder, 1 1/2 teaspoons vanilla extract, 4 large eggs, separated, pinch of table salt, 1/3 cup packed light brown sugar, crumbled with fingers to remove lumps. Middle layer: 2 tablespoons cocoa powder, 5 tablespoons hot water, 7 ounces bittersweet chocolate, chopped fine, 1 1/2 cups cold heavy cream, 1/8 teaspoon table salt. Top layer: 3/4 teaspoon powdered gelatin, 1 tablespoon water, 6 ounces white chocolate chips, 1 1/2 cups cold heavy cream. Shaved chocolate or cocoa powder for serving, optional.
Instructions: Bottom layer: Preheat oven to 325 degrees. Butter bottom and sides of 9 1/2-inch springform pan; set aside. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes.(Reserve pan with hot water to reuse for middle layer). Whisk in vanilla and egg yolks; set aside.
In large mixing bowl, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using 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 springform pan, gently smoothing top with offset spatula.
Bake in preheated 325 degree oven until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13-18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
Middle layer: Place large bowl and beaters in freezer until needed to whip cream. Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water (reserved from previous layer), stirring occasionally until smooth. Remove from heat and cool slightly, 2-5 minutes.
Remove bowl and beaters from freezer. Whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks from when whisk is lifted, 15-60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using 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 springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
Top layer: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Wash bowl and beaters thoroughly from whipped cream beating of previous layer; place in freezer to chill. Place white chocolate in medium bowl. Bring 1/2 cup of cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir unil fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5-8 minutes (mixture will thicken slightly).
Remove bowl and beaters from freezer; whip remaining cup of cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15-60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2 1/2 hours.
To serve: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.
America's Test Kitchen, http://www.americastestkitchen.com/recipes/triple-chocolatemoussecake.
"Let's Bake a Cake!"
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