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    You are in: Home / Recipes / Triple Chocolate Mozart Cake Recipe
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    Triple Chocolate Mozart Cake

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hrs

    4 hrs

    GalicioBocharit's Note:

    Not for the cake mix crowd! This is for people who love spending time in the kitchen and love seeing a delicious fancy cake emerge...and the look on their family/guests face when they serve it. This is decadent, no flour, and great for chocoholics. Like all cream cakes, must be made a day before serving (at least)!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      make dark chocolate cream:.
    2. 2
      melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
    3. 3
      remove from heat and add 1 tablespoon of liqueur.
    4. 4
      beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
    5. 5
      cover and refrigerate for 3 hours.
    6. 6
      make white chocolate cream:.
    7. 7
      melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
    8. 8
      cover and refrigerate for 3 hours.
    9. 9
      make ganache:.
    10. 10
      melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
    11. 11
      remove from heat & add 1 tablespoon of liqueur.
    12. 12
      cover and refrigerate for 3 hours.
    13. 13
      to make nut meringues:.
    14. 14
      prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
    15. 15
      finely chop nuts in the food processor (do not grind!).
    16. 16
      whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
    17. 17
      gently fold the nuts into the meringue until it is uniform.
    18. 18
      spread 1/3 of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness.
    19. 19
      bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
    20. 20
      after each meringue has cooled, peel off the wax paper and set it aside.
    21. 21
      by the time you have baked all three circles, the creams will have spent 3 hours in the fridge--take each cream out and whip it until it is light and fluffy.
    22. 22
      assemble your cake:.
    23. 23
      on the first meringue circle, spread the dark chocolate cream.
    24. 24
      cover with the second meringue circle, and spread on it the white chocolate cream.
    25. 25
      cover with the third meringue circle, and spread on it the ganache, on the top and sides.
    26. 26
      cover and refrigerate for at least 3-4 hours.

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    Nutritional Facts for Triple Chocolate Mozart Cake

    Serving Size: 1 (234 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1263.4
     
    Calories from Fat 942
    74%
    Total Fat 104.6 g
    161%
    Saturated Fat 49.7 g
    248%
    Cholesterol 206.3 mg
    68%
    Sodium 501.2 mg
    20%
    Total Carbohydrate 77.4 g
    25%
    Dietary Fiber 17.1 g
    68%
    Sugars 42.4 g
    169%
    Protein 27.1 g
    54%

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