Triple Chocolate Mozart Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • make dark chocolate cream:
  • 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.
  • remove from heat and add 1 tablespoon of liqueur.
  • beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
  • cover and refrigerate for 3 hours.
  • make white chocolate cream:
  • melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
  • cover and refrigerate for 3 hours.
  • make ganache:
  • melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
  • remove from heat & add 1 tablespoon of liqueur.
  • cover and refrigerate for 3 hours.
  • to make nut meringues:
  • prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
  • finely chop nuts in the food processor (do not grind!).
  • whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
  • gently fold the nuts into the meringue until it is uniform.
  • 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.
  • bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
  • after each meringue has cooled, peel off the wax paper and set it aside.
  • 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.
  • assemble your cake:
  • on the first meringue circle, spread the dark chocolate cream.
  • cover with the second meringue circle, and spread on it the white chocolate cream.
  • cover with the third meringue circle, and spread on it the ganache, on the top and sides.
  • cover and refrigerate for at least 3-4 hours.
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