Triple Chocolate Mousse Cake – Italian Recipe

This triple chocolate mousse cake has a pretty luxurious look and is one of the most served cakes in numerous fancy restaurants in Rome and Milan. But, you can make it at home – because the procedure is quite simple.  If you are a real chocolate lover – then this delicious, creamy, chocolaty cake is just for you! Here is the recipe:

Triple Chocolate Mousse Cake

Ingredients:

For the cake:

  • 10 oz. (280 grams) dark chocolate, chopped
  • 1/3 cup sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened at room temperature

For the milk chocolate mousse layer:

  • 10 oz. (280 grams) high-quality milk chocolate, chopped
  • 1-1/2 cups heavy cream
  • 10 grams (1 teaspoon) gelatin powder
  • 2 tablespoons cool water

For the white chocolate mousse layer:

  • 7 oz. (200 grams) high-quality white chocolate, chopped
  • 1-1/2 cups heavy cream
  • 10 grams (1 teaspoon) gelatin powder
  • 1 tablespoon cool water

 

Instructions:

To make the cake:

  • Preheat the oven to 350°F/ 180°C/ Gas Mark 4. Grease 9-inch springform and line the bottom with baking paper.
  • Bake the cake in a water bath so the edges don’t dry out (wrap the springform pan in 2 layers of aluminum foil and put it in a larger pan with around 1-1/2 inches of hot water).
  • Melt the dark chocolate in a microwave or on low heat over a double boiler.
  • Put egg whites in a large bowl with around 1/3 of the sugar and beating on low speed. Slowly increase the speed and whisk until the mixture begins to look fluffy, then add the remaining vanilla, sugar, and salt. Continue whipping until the sugar is dissolved and the meringue looks shiny (just about soft-peak stage).
  • Using a whisk stir softened butter into the melted chocolate until it is mixed, then whisk in the egg yolks. Put ½ of the meringue into the chocolate mixture and whip gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
  • Put the batter into the prepared pan. Bake for about 25 to 28 minutes, or until the toothpick inserted into the center comes out clean.
  • Once you remove the cake from the oven let it cool to room temperature. Then refrigerate it for one hour (cooled cake will sink a little and lose some volume).
  • Remove it from the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate.
  • Take out the bottom of the pan and baking paper then put back the ring from the springform around the cake to use it as a mold for the chocolate mousses.

To make the chocolate mousse layer:

  • Put the milk chocolate(chopped) in a heat-proof bowl.
  • In a small dish soften one teaspoon gelatin in two tablespoons cool water set aside.
  • Bring 1/2 cup heavy cream to a boil and pour it over the chopped chocolate, stir it slightly, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
  • Heat softened gelatin on low heat, stirring to dissolve. When it’s completely free of lumps, stir melted gelatin into the melted chocolate.
  • Whip the remaining 1 cup of heavy whipping cream (DON’T over-whip it!!!) until a soft peaks form.
  • Chocolate mixture should be free of lumps and the temperature should be around 80 F / 50 C (in order to avoid that chocolate sets up, but if it’s too hot, whipped cream will melt).
  • Add about half of the whipped cream to the chocolate and whisk gently until it’s all combined, then fold in the remaining whipped cream (ensure to evenly incorporate all melted chocolate from the bottom of the bowl)
  • Spread the mousse over the top of the cooled cake and smooth it with the spatula. Put the cake back to the fridge.

To make the white chocolate mousse layer:

  • Repeat the directions for the chocolate mousse layer, using white chocolate (be careful not to overheat the white chocolate while it’s melting or it will separate and become unusable)
  • Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 5-6 hours (or preferably overnight).
  • Garnish it with chocolate curls or shaving (if desired), run a thin knife around the edge, open the lock and lift off the springform pan ring before serving.
  • You can store it in the fridge. This cake can be frozen for up to several weeks.

Buon Appetito!
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