Ingredients:
For the bottom layer:
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
¾ tsp. instant espresso powder
1½ tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed
For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream
1 tbsp. granulated sugar
Pinch of salt
For the top layer:
¾ tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1½ cups heavy cream
For garnish:
Chocolate curls or cocoa powder
Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform
pan. (I lined the bottom of the pan with a parchment round for easy
removal later.) Center a rack in the oven and preheat to 325˚ F.
Combine the butter, chocolate, and espresso powder in a large heatproof
bowl set over simmering water. Stir occasionally until the mixture is
smooth. Remove from the heat and let cool slightly, about 5 minutes.
Whisk in the vanilla and egg yolks. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt
on medium speed until foamy, about 30 seconds. Crumble half of the brown
sugar into the mixing bowl with your fingers to remove any lumps. Beat
until incorporated, about 15 seconds. Add the remaining brown sugar and
continue to beat on high speed until stiff peaks form, about 1 minute more.
Using a whisk, mix one-third of the beaten egg whites to the chocolate
mixture to lighten it. Fold in the remaining egg whites gently with a
rubber spatula until no streaks remain. Pour the batter into the prepared
springform pan and smooth the top with a spatula.
Bake until the cake has risen, is firm around the edges and the center has just
set but is still soft (should spring back after pressing gently with a finger),
about 14-18 minutes. Transfer the cake to a wire rack to cool completely,
at least 1 hour. Do not remove the cake from the pan. (If not
making the second layer right away, cover with plastic wrap and refrigerate
until ready to proceed.)
To make the second layer, whisk together the cocoa powder and hot water in a
small bowl; set aside. Melt the chocolate in a heatproof bowl set over
simmering water, stirring occasionally until smooth. Once melted, remove
from the heat and let cool slightly, 2-5 minutes.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the
cream, sugar and salt on medium speed until the mixture begins to thicken,
about 30 seconds. Increase the speed to high and whip until soft peaks
form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder
mixture until smooth. Using a whisk, mix one-third of the whipped cream
to the chocolate mixture to lighten it. Fold in the remaining whipped
cream gently with a rubber spatula until no streaks remain. Pour the
mousse into the springform pan over the cooled cake and tap gently on the
counter 3 times to remove air bubbles. Gently smooth the top with a
spatula. Wipe the inside edge of the pan to remove any drips.
Refrigerate for at least 15 minutes while preparing the top layer.
To make the top layer, sprinkle the gelatin over the water in a small bowl and
let stand at least 5 minutes to soften. Place the white chocolate in a
medium bowl. Bring ½ cup of the cream to a boil in a small saucepan.
Remove the pan from the heat, add the gelatin mixture and stir until
dissolved. Pour the hot cream mixture over the white chocolate and let
stand about 1 minute. Whisk until the mixture is smooth. Cool to
room temperature, about 5-8 minutes, stirring occasionally.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the
remaining 1 cup of cream at medium speed until it begins to thicken.
Increase the speed to high and whip until soft peaks form when the whisk
is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped
cream to the white chocolate mixture to lighten it. Fold in the remaining
whipped cream gently with a rubber spatula until no streaks remain. Spoon
the white chocolate mousse into the pan over the middle layer. Smooth the
top with an offset spatula. Return the cake to the refrigerator and chill
until set, at least 2½ hours.
(Note: Do NOT cover your pan with plastic wrap unless you are completely sure you can do so without it touching the top of your cake during placement or removal. If it does touch the cake, it will smudge the perfectly pristine top, forcing you to make an excessive amount of chocolate curls. I speak from experience.)
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