Flourless Triple Chocolate Mousse Cake

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It’s a triple chocolate raspberry mousse cake that is a rich, decadent treat, and a chocolate lover’s dream. Like me 😉

I kept eating and eating and eating … My 2nd son is like me. He loves anything with a chocolate xoxoxo…

The bottom layer is flourless chocolate cake, the middle is a dark chocolate mousse, and the top layer is white chocolate raspberry mousse. Served with some more fresh raspberries it is absolutely divine. If you wanted to get all fancy you could even top it with a chocolate ganache or chocolate curls. You better have some time to make this beautiful chocolate mousse cake but it’s worth it.

Believe me. Good luck ;)…

Adapted from: Beth@hungryhappenings.com ( Thank you. I love this recipe)

Flourless Chocolate Cake Layer:

7 ounces semi-sweet chocolate, finely chopped
6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

Directions:

1. Preheat the oven to 325 degrees F. ( 180C ) Lightly grease a 9″ inch springform pan. Place chocolate and butter in a large heatproof bowl. Prepare a double boiler by filling a saucepan with 1″ of water and setting it over low heat on the stove. set the chocolate filling bowl over the pan and allow the chocolate and butter to melt slowly, stirring often. Remove chocolate from stove top and let cool slightly about 5 minutes, and then whisk in the egg yolks and vanilla and set aside.

2. With a stand mixer and the whisk attachment, or an electric mixer, whip the egg whites, and salt until foamy, about 1 minute. Add half the sugar and whip until combined, then add the rest of the sugar and continue to whip until soft peaks form. Fold half the egg white mixture into the chocolate mixture by hand with a rubber spatula, then fold in the other half, stirring lightly until no white streaks remain. Transfer the batter to the springform pan and smooth the top. Bake until the center of the cake is just set but is still soft (it will spring back if pressed lightly with a fingertip), 15-18 minutes. Place the cake pan on a wire rack to cool for about 1 hour, the cake will collapse as it cools.

Chocolate Mousse Layer:

1 1/2 cups heavy whipping cream
12 ounces semi-sweet chocolate, finely chopped
3 tablespoons water
3 tablespoons sugar
3 egg yolks, room temperature

1. For the chocolate mousse layer, pour water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup.

2. Heat the chocolate in a microwave-safe bowl at 50% power for 2-3 minutes, stirring every 30 seconds, until just melted. Let it cool slightly, 2-3 minutes. Whisk whipping cream to soft peaks. Set aside.

3. Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup. Slowly drizzle in the remaining simple syrup continually whisking. Combine eggs with melted chocolate, stirring until well incorporated.

4. Heat chocolate mixture in the microwave for 15 seconds then stir. Add one-third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy. Pour mousse over the chocolate cake layer. Spread evenly over top then refrigerate the cake for 30 minutes. White Chocolate Raspberry Mousse Layer:

1 tablespoon water
1 teaspoon unflavored gelatin
16 ounces frozen or fresh raspberries
1 tablespoon sugar
6 ounces white chocolate, finely chopped
1 cup heavy whipping cream

1. Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom.

2. Pour frozen raspberries into the bowl of a food processor and puree. Pour puree into a fine mesh strainer set over a bowl. Allow the raspberry juice to drip into the bowl. Press on the solids to get as much juice out of the puree as possible. Discard solids. Pour raspberry juice into a small saucepan. Add sugar. Bring to a boil over medium heat. Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved. Put chopped white chocolate into a large bowl.

3. Pour hot juice over chocolate. Allow sitting for 3 minutes. Stir until melted and smooth. Whisk cream to soft peaks. Whisk 1/3rd of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until light and fluffy. Pour over the chocolate mousse layer and spread evenly. Refrigerate for at least 3 hours.

4. Remove from refrigerator. Run a thin knife or offset spatula around the edge of the pan. Release the latch on the pan and carefully remove the metal ring from the cake. Set on a cake stand.