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Ingredients

How to make it

  • To make the bottom layer

  • 1. Preheat oven to 325 F. Grease 9-1/2 inch springform pan and set aside.
  • 2. Put butter and chocolate chips to a large heatproof bowl. Set on double boiler with half cup of simmering water. Stir lightly until melted and smooth. Set aside to cool for 5 minutes.
  • 3. Meanwhile, combine the egg whites and salt in a medium sized bowl and whisk until frothy. Gradually add half of the brown sugar and whisk until combined. Add the remaining brown sugar and whisk until soft peaks form.
  • 4. In a small bowl, mix vanilla and egg yolks.Then slowly pour to the slightly cooled chocolate mixture. Stir until well combined.
  • 5. Using whisk, gently fold one third of the egg white mixture into the chocolate batter to lighten it. Add the the rest of your egg white mixture and continue folding gently until there are no more white streaks.
  • 6. Carefully pour batter into the prepared springform pan. Use a spatula to spread and smooth evenly in pan.
  • 7. Bake for about 15-18 minutes, or until the center of the cake is just set (it’ll be soft, but should spring back if gently pressed with your finger.) Set cake aside to cool for 1 hour See Photo. Leave it in the pan. It may collapse a bit as it cools.
  • To make the middle layer

  • 1. Combine cocoa powder and hot water in a small bowl then set aside.
  • 2. Melt chocolate chips in a large heatproof bowl set in a double boiler with half cup of simmering water. stir occasionally until melted and smooth. Remove from heat and let cool for 3 to 5 minutes. Add cocoa powder- water paste to the melted chocolate and mix until smooth.
  • 3. In a medium size bowl, whisk heavy cream, sugar, and salt until the mixture begins to thicken. Continue whisking until the mixture forms soft peaks.
  • 4. Carefully fold one third of the sweetened whipped cream into the chocolate mixture to lighten it. Add the rest and use a rubber spatula to gently fold the mixture until there are no more white streaks.
  • 5. Scoop the mousse to your springform pan, spreading it into an even layer on top of the cooled cake. Gently tap the pan on the counter a few times to remove any large air bubbles. Smooth the top with spatula.
  • 6. Wipe up any large drips of mousse from the inside/sides of the pan.
  • 7. Refrigerate the cake for at least 15 minutes while you make the top layer.
  • To make the top layer

  • 1. In a small bowl, dissolve gelatin powder in water. Set aside for 5 minutes.
  • 2. Melt dark chocolate in a large heatproof bowl set in a double boiler with half cup of simmering water. Gradually add ½ cup of the heavy cream and condensed milk. Stir occasionally until well combined.
  • 3. Remove the pan from heat and whisk in the gelatin mixture until it is completely dissolved. Set aside to cool for about 5 minutes, stirring every few minutes to keep the mixture liquid/smooth.
  • 4. Whisk the remaining cup of heavy cream in a medium sized bowl until cream begins to thicken. Continue to beat until the mixture forms soft peaks.
  • 5. Carefully fold one third of the whipped cream into the dark chocolate mixture to lighten it. Add the rest of the whipped cream and use a rubber spatula to gently fold the mixture until there are no more white streaks.
  • 6. Spoon the dark chocolate mousse onto the middle layer. With an offset spatula, spread evenly and smooth top layer.
  • 7. Refrigerate the cake until set, at least 2 1/2 hours to overnight.
  • 8. Garnish the cake with chocolate shavings, chocolate praline crunch and fruit compote drizzle before serving.
  • 9. Run a thin knife between the cake and the sides of the springform pan before removing the pan. To keep your layers clean with each slice, use clean warm knife between slices. See Photo
  • 10. Enjoy the triple chocolate overload mousse cake! See Photo
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