Quadruple Chocolate Mousse Cheesecake
INGREDIENTS
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Flourless Chocolate Cake- Bottom Layer
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6 tablespoons unsalted butter, cut into 6 pieces
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7 ounces bittersweet chocolate, chopped fine (I used Callebaut)
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1 teaspoon instant espresso powder
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4 large eggs, separated
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pinch of salt
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1/3 cup packed (2 1/3 ounces) dark brown sugar, with lumps removed
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Cheesecake Layer- Second Layer
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5 ounces bittersweet chocolate, chopped
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16 ounces (2 packages) cream cheese, room temperature
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1/2 cup plus 2 tablespoons sugar
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2 tablespoons unsweetened natural cocoa powder
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2 large eggs
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2 tablespoons sour cream
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For the Mousse- Third Layer
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2 tablespoons dutch-processed cocoa powder
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5 tablespoons hot water
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1/2 teaspoon instant espresso powder (optional)
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7 ounces bittersweet chocolate-chopped fine
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1 1/2 cups cold heavy cream
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1 tablespoon sugar
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1/8 teaspoon salt
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Chocolate Ganache- Top Layer
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4.5 ounces bittersweet chocolate- chopped
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1/2 cup heavy cream
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1 teaspoon pure vanilla extract
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1 tablespoon unsalted butter, room temperature
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I made the bottom cake layer and cheesecake layer in 2 separate springform pans to make it a bit quicker. I didn’t have 2 9-inch pans, so I made the cake layer in the 9-inch, and the cheesecake layer in a 9 1/2-inch pan, then simply cut it into a 9
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I made and assembled the first 2 layers, then chilled overnight. I made the mousse and ganache the next morning and finished assembling.
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I used Callebaut Chocolate Discs 60.3% for the entire cake. I highly recommend using quality chocolate for something like this, believe me, it’s worth it!
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