6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces
7 ounces dark chocolate , chopped fine (I like to use the trader joe’s 72% Cacao)
3/4 teaspoon espresso powder (I used lily)
1 1/2 teaspoons Mexican vanilla extract ( I prefer penzey’s)
4 large eggs, separate the yolks and the whites ( I like eggland’s best)
Pinch kosher salt
1/3 cup packed raw sugar
2 tablespoons Dutch-processed High Fat Cocoa powder (I used penzey’s)
5 tablespoons strong hot coffee or expresso
7 ounces dark chocolate, chopped fine I prefer trader joe’s 72% Cacao)
1 tablespoon raw sugar
1/8 teaspoon kosher salt
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (I used Ghirardelli )
1 1/2 cups cold heavy cream
Block of dark chocolate (for making chocolate curls or shavings), optional ( I generally do this but this last time forgot)
Preheat oven to 325 degrees. Spray with cooking spray the bottom & sides of 9-inch springform pan.
1. Melt butter and chocolate in medium bowl in microwave.
Stir in espresso powder. Cool slightly. 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 raw sugar and beat until combined, about 15 seconds. Add
remaining raw sugar and beat at high speed until soft peaks form when whisk is lifted, about 1
minute longer, scraping down sides halfway through. Using a whisk, fold one-third of beaten egg
whites into chocolate mixture to lighten. Using a rubber spatula, fold in remaining egg whites until
no white streaks remain. Pour batter into cooking sprayed springform pan, and smooth the top with a
small cooking sprayed spatula.
3. Bake until cake has risen, is firm around edges, and center has just set but is still soft and tooth pick comes out clean 15 to 18 minutes. (Mine took 18 minutes)
4. Transfer cake in springform pan to wire rack to cool completely, about 1 hour. The cake will decrease in size, after all there is no flour or baking soda in the cake the only leaving agent are the eggs.. Do not remove cake from pan.
5. Combine cocoa powder and hot coffee in small bowl; set aside. Melt chocolate in medium bowl in microwave. Cool slightly.
6. In clean bowl of stand mixer fitted with whisk attachment, whip cream, raw sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted.
7. Whisk cocoa powder mixture into melted chocolate until smooth. Using a whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain. Pour mousse using a spatula into springform pan over cooled cake and gently tap pan on counter a couple times to remove any large air bubbles; smooth top with cooking sprayed spatula. Carefully clean any drips from the inside edges of the pan. Refrigerate cake at least 15-30 minutes while preparing the final layer.
8. In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes.
9. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted. Using a whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using a rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with cooking sprayed spatula. Return cake to refrigerator and chill until set, I like to have mine set overnight.
Using the vegetable peeler, scrape along the edge of a block of chocolate to form chocolate shavings or curls. Sprinkle these on top of the cake. Let the cake set out at room temperature for 15 to 30 minutes to make for easier slicing. Run an offset between cake and side of springform pan; remove side of pan. Clean and smooth the edges of the cake by running an offset around the cake.
Enjoy with a strong cup of coffee!