Triple-Chocolate Mousse Cake Recipe | Yummly
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Triple-Chocolate Mousse Cake

ANELYAGRANT
16Ingredients
4Hours
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Description

From America's Test Kitchen

Ingredients

US|METRIC
4 SERVINGS
  • 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)
  • 1/3 cup light brown sugar (packed, crumbled with fingers to remove lumps)
  • 2 tablespoons cocoa powder (preferably Dutch-processed)
  • 5 tablespoons hot water
  • 7 ounces bittersweet chocolate (chopped fine)
  • 1 1/2 cups heavy cream (cold)
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon table salt
  • 3/4 teaspoon powdered gelatin
  • 1 tablespoon water
  • 6 ounces white chocolate chips
  • 1 1/2 cups heavy cream (cold)
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    Directions

    1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. 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. Whisk in vanilla and egg yolks; set aside.
    2. In stand mixer fitted with whisk attachment, 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.
    3. Bake 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 to 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.
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