Triple-Chocolate Mousse Cake
Melt 6 oz. semi-sweet chocolate, the unsweetened chocolate and 1/2 lb. butter over low heat.
Beat egg yolks and 1/2 cup sugar until lemon colored. Beat in warm chocolate and extracts. Beat egg whites with salt to soft peaks. Beat in remaining 1/4 cup sugar and continue beating to stiff peaks. Fold chocolate mixture into whites.
Spoon 2 cups batter into prepared pan.
Bake until cake tester comes out with moist crumbs, about 10 minutes. Cool.
Beat cream until it holds soft peaks. Fold into remaining chocolate mixture. Cut white chocolate into 1/4" chunks.
Line a loaf pan with waxed paper. Spread 1/2 the chocolate mousse in pan. Cut cake to make 2 layers the size of the loaf pan. Top mousse with a layer of cake, piecing to fit as necessary. Sprinkle with white chocolate. Spread remaining mouse in pan. Top with remaining cake.
Cover and refrigerate at least 4 hours. Run a warm knife/spatula between the wax paper and the pan and turn cake out into plate. Cover with chocolate curls. Make chocolate curls by pulling a vegetable peeler over a square of chocolate.
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