Triple Chocolate Mozart Cake
- Ready In:
- 5hrs
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 500 g dark chocolate
- 300 g white chocolate
- 100 g unsalted butter
- 500 ml sweet cream
- 5 large eggs, separated
- 400 g nuts (your choice of nut, not roasted or salted)
- 2⁄3 cup sugar
- 2 tablespoons liqueur, your choice
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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RECIPE SUBMITTED BY
Kosher Keeper
In moving from not keeping kosher to keeping it, and in moving from the USA to Israel, I have learned a lot about coverting recipes. Later I started creating my own, but I still go back to the oldies but goodies, with the modifications, of course.