Triple Chocolate Mousse Cake

5 from 3 votes

This triple chocolate mousse cake is rich and full of flavor. It is all flourless and I used semi-sweet chocolate in it. It is even gluten free.

Prep Time30

Total Time3

Course: Dessert

Cuisine: American

Servings:

Author: Lyubomira L

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

Preheat oven to 325 F. Place rack in the middle.
In a bowl, over a double boiler melt butter and chocolate. Mix well. Let mixture cool for 5 minutes. Whisk in the vanilla and egg yolks.
In a bowl beat egg whites with the salt for 1 minute. Add brown sugar and beat until soft peaks form (for about 2 minutes). Be careful not to reach stiff peaks, since this will change the texture of the cake and make it more dry.
Using a rubber spatula fold in egg whites into the chocolate-egg yolk mixture.
Transfer batter to a greased springform pan (or a cake pan with removable bottom) and smooth the top. I used 8 " round springform pan. Bake for 25-30 minutes, until toothpick inserted comes out clean. Take out of the oven and cool completely. You may have a nice crust on top of the cake. You can leave it as it is or level it with a serrated knife.

In a small bowl combine water and gelatin and set aside.
In a bowl over a double boiler melt chocolate. Set aside.
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.
Gently fold melted chocolate into the whipped cream using a rubber spatula until no white streaks remain. Liquify the gelatin over a double boiler and add to the mousse by quickly beating it into it.
Spoon mixture into the prepared pan, over cooled bottom layer. You can line the walls of the pan with Acetate Film.
Smooth top and chill cake, while preparing the top layer.

In a small bowl sprinkle gelatin over water and set a side.
Place white chocolate in a bowl and set a side.
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.
In a bowl whip the remaining 1 cup of heavy cream for 30 seconds, on medium speed, until it thickens. Then increase speed to high and whip it for another minute, until soft peaks form.
Using a rubber spatula fold whip cream into the white chocolate mixture.
Very carefully spoon batter into the springform pan, over the chilled middle layer.
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, chocolate ganache or fresh fruit (berries).
Enjoy!

Heat cream until it starts boiling. Pour over the chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Let it cool a little, then drizzle along the edges of the cake.