Triple Chocolate Mousse Cake

from America's Test Kitchen

Layer 1:
7 oz bittersweet chocolate
6 T butter
4 eggs, separated
1 1/2 tsp vanilla
1/3 C brown sugar

Melt chocolate and butter in a double boiler, set aside for 5 minutes. Add egg yolks and vanilla to chocolate. Beat whites and a pinch of salt until frothy (about 30 seconds), add brown sugar in two parts and beat until soft peaks form. Fold egg whites into chocolate mixture. Pour into a buttered spring-form pan, bake at 325 for 12-18 minutes (center will be jiggly).

Layer 2:
7 oz bittersweet chocolate
2 T dutch cocoa
5 T hot water

Melt the chocolate, let cool 5 minutes. Mix cocoa and water, cool. Whisk cocoa mix into melted chocolate.

1 1/2 C heavy cream
1 T sugar
1/8 tsp salt

Beat cream, sugar, salt on medium speed for 30 seconds, then on high for around 1 minute (I had to beat it longer) until soft peaks form. Fold-in to chocolate-cocoa mixture. Spoon on top of cooled cake, tap cake on counter to remove air, smooth mousse, refrigerate.

Layer 3:
3/4 tsp gelatin
1 T water

Mix gelatin and water, sit 5 minutes.

1/2 C heavy cream
6 oz white chocolate chips

Bring cream just to a simmer in a double boiler, add gelatin mixture, add white chips with whisk. Let cool 6-8 minutes.

1 C heavy cream, whip until soft peaks form. Fold cream into white chocolate mixture.

Layer white chocolate mousse on top of chocolate mousse, refrigerate at least 2-2.5 hours. Top with shaved chocolate. Run sharp edge around knife around edge to remove spring-form pan. Cut with warmed knife or wire cutter.

*This recipe seems really confusing, but was actually pretty easy, it was just a little time consuming.