Dessertscookinglsl5.0
Triple Chocolate Mousse Cake
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.
👥 16 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Lyubomira L📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●pan
- ●knife
📝 Preparation Steps
1
For the bottom layer: (flourless chocolate soufle)
2
Preheat oven to 325 F. Place rack in the middle.
3
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.
butter6 tbsp
4
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.
cup packed brown sugar1/3sugar1 tbsp
5
Using a rubber spatula fold in egg whites into the chocolate-egg yolk mixture.
6
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.
7
For the middle layer:
8
In a small bowl combine water and gelatin and set aside.
cold water4 tbsp
9
In a bowl over a double boiler melt chocolate. Set aside.
10
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.
cup packed brown sugar1/3sugar1 tbsp
11
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.
12
Spoon mixture into the prepared pan, over cooled bottom layer. You can line the walls of the pan with Acetate Film.
13
Smooth top and chill cake, while preparing the top layer.
14
For the top layer: (white chocolate)
white chocolate (finely chopped or chocolate chips)6 oz
15
In a small bowl sprinkle gelatin over water and set a side.
cold water4 tbsp
16
Place white chocolate in a bowl and set a side.
white chocolate (finely chopped or chocolate chips)6 oz
17
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.
cups heavy cream1 1/2heavy cream2 cupscup heavy cream1/4white chocolate (finely chopped or chocolate chips)6 oz
18
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.
cups heavy cream1 1/2heavy cream2 cupscup heavy cream1/4
19
Using a rubber spatula fold whip cream into the white chocolate mixture.
white chocolate (finely chopped or chocolate chips)6 oz
20
Very carefully spoon batter into the springform pan, over the chilled middle layer.
21
Smooth top. Chill for at least ⏱️ 3 hours or overnight.
22
Run knife around edges of pan and remove sides. Garnish with chocolate sauce, chocolate shavings, chocolate ganache or fresh fruit (berries).
23
Enjoy!
24
For the chocolate ganache (optional):
25
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.
Nutrition Facts
calories
458 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
2 g
sugar Content
20 g
sodium Content
123 mg
protein Content
5 g
cholesterol Content
127 mg
carbohydrate Content
26 g
saturated Fat Content
22 g
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