Directions:
- Cake:.
- Lightly grease insides of 3 9 inch cake pans with melted butter. Line each pan with parchment paper, then lightly grease parchment paptr with more melted butter. Set aside.
- Preheat oven to 325 degrees F.
- Heat 1 inch water in bottom of a double boiler over medium heat. Place 14 tablespoons butter and 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover top with plastic wrap. Allow to heat for 10-12 minutes, remove from heat, stir until smooth and hold at room temperature.
- Place 8 egg yolks and 3/4 cup sugar in bowl of electric mixed with paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- In another bowl, whisk or beat 4 egg whites until stiff, but not dry, about 3-4 minutes.
- Fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in remaining egg whites.
- Divide the batter among the 3 pans, spread evenly and bake until a toothpick inserted in the center comes out clean, about 22-30 minutes. Allow to cool in pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse, when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment and refrigerate for 30 minutes.
- Mousse Filling:.
- Heat 1 inch of water in bottom of a double boiler over medium heat. Place 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover with plastic wrap and allow to heat for 8-10 minutes. Remove from heat, stir until smooth. transfer melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups of heavy cream and 2 tablespoons of sugar in a well chilled bowl of electric mixer fitted with well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and fold together.
- Ganache:.
- Heat 1 1/2 cups of heavy cream and 2 tablespoons unsalted butter in a 3 quart saucepan over medium high heat. Bring to a boil. Place the 18 ounces of bittersweet chocolate in 3 quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganahe should be at room temperature.
- Assemble the cake:.
- Arrange one of the cake layers in a 9 inch springform pan, evenly spread half of the mousse filling over the cake and top with the second layer. Add remaining mousse and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to a pastry bag fitted a star tip. Remove cake from springform pan and coat top and sides with room temperature ganache. Using chilled ganache, pipe decorative stars on top of cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 791.11 Kcal (3312 kJ) | ||
| Calories from fat | 494.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.99g | 85% | |
|---|---|---|---|
| Cholesterol | 285.9mg | 95% | |
| Sodium | 165.48mg | 7% | |
| Potassium | 119.2mg | 3% | |
| Total Carbs | 73.47g | 24% | |
| Sugars | 60.07g | 240% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 10.76g | 22% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 126.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 328.71 Kcal (1376 kJ) | ||
| Calories from fat | 205.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.85g | 85% | |
|---|---|---|---|
| Cholesterol | 118.79mg | 95% | |
| Sodium | 68.76mg | 7% | |
| Potassium | 49.53mg | 3% | |
| Total Carbs | 30.53g | 24% | |
| Sugars | 24.96g | 240% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 4.47g | 22% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 10% | |
| Calcium | 52.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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