Triple Chocolate Mousse Torte

• porções: 10 servings
• tempo ativo: 2 hours
• tempo total: 6 hours 37 minutes

Ingredientes

1/2 cup boiling water

3/4 teaspoon instant espresso powder

1 ½ ounces semi-sweet chocolate, (chopped or chips)

3/4 cup + 1 Tablespoon all-purpose flour

3/4 cup granulated sugar

2 Tablespoons brown sugar

7 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 large egg

1/2 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla

6 ounces semi-sweet chocolate, (chips or chopped)

3 cups heavy cream, (divided)

4 teaspoons unflavored gelatin, (divided)

2 Tablespoons cold water, (divided)

6 ounces white chocolate, (chips or chopped)

4 ounces semi-sweet chocolate, (chips or chopped)

1/2 cup heavy cream

White, Milk, and Dark Chocolate Curls*

Instruções

Make the Cake:

Preheat the oven to 350ºF. Line an 8-inch springform pan** with parchment paper and grease with butter or nonstick cooking spray; set aside.

In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until combined.

In another bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla. Pour wet ingredients into the dry ingredients and stir until smooth. Add the cooled espresso-chocolate mixture, stirring until just combined.

Pour batter into prepared pan and bake in the oven for 31-33 minutes, or until a toothpick inserted in the center of the cake comes out with few crumbs attached. Remove from the oven and allow to cool completely.

Once completely cool, wrap either acetate or parchment paper (about 6 inches wide) around the edges of the cake to create a "wall". Secure cake with the sides of the springform pan or an adjustable cake ring.

Make the Chocolate Mousses:

Place semi-sweet chocolate into a medium bowl; set aside. Pour 1/2 cup of the heavy cream into a saucepan and heat until it begins to simmer. Immediately pour hot cream over the semi-sweet chocolate and cover with plastic wrap. Let sit for 5 minutes. Remove plastic wrap and stir until completely smooth.

In a small bowl, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat in the microwave for 10-15 seconds until gelatin is completely dissolved and liquified. Stir gelatin liquid into semi-sweet chocolate mixture; allow to cool completely.

Place white chocolate into a medium bowl; set aside. Pour 1/2 cup of the heavy cream into a saucepan and heat until it begins to simmer. Immediately pour hot cream over the white chocolate and cover with plastic wrap. Let sit for 5 minutes. Remove plastic wrap and stir until completely smooth.

In a small bowl, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat in the microwave for 10-15 seconds until gelatin is completely dissolved and liquified. Stir gelatin liquid into white chocolate mixture; allow to cool completely.

In the chilled bowl of a stand mixer fitted with a whisk attachment, beat 2 cups of the heavy cream until stiff peaks form.

Fold 2 cups of the whipped cream (about half) into the cooled semi-sweet chocolate mixture; spread evenly over cake. Chill in the freezer until set, about 15-20 minutes.

Fold the remaining 2 cups of the whipped cream into the cooled white chocolate mixture; spread evenly over semi-sweet chocolate mousse layer.

Refrigerate torte, covered, until set, about 4 hours.

Make the Ganache:

Place semi-sweet chocolate into a medium bowl. Pour heavy cream into a small saucepan on the stove and heat over medium-high heat until it begins to boil. Immediately pour hot cream over the chocolate, cover bowl in plastic wrap, then allow to sit for 4-5 minutes. Remove plastic wrap and stir until smooth. Set aside to cool and thicken slightly.

Pour ganache over the cake, using an offset spatula to evenly smooth out the top. Refrigerate for 20 minutes to allow ganache layer to set up.

If desired, sprinkle chocolate curls along the border of the cake. Slice, serve and enjoy! Cake will keep covered in the refrigerator for up to 5 days.