Recipe#4039

Title: Chocolate Mousse 05

From: idlewild@webspan.net (Idlewild) 
 Newsgroups: rec.food.recipes 
 Subject: White and Milk Chcolate Mousse Cake 
 Date: 4 Nov 1997 05:58:01 -0700 
 Message-ID: <1997110201220729326928@[192.168.0.2]> 

Serving Size:   8
 4 large eggs    
 1/2 cup sugar   
 1/2 cup self-rising flour       
 1 tablespoon unsweetened cocoa powder        
 1 teaspoon baking powder   
 16 tablespoons +1/3 c chilled whipping cream   
 4 ounces white chocolate, chopped
 4 ounces milk chocolate, chopped
 2 tablespoons orange juice    
 2 tablespoons orange liqueur  
 9 ounces bittersweet chocolate   
 2 tablespoons water   
 2 teaspoons instant espresso powder 
 Preheat oven to 350 deg F.  Butter 9 inch diameter cake pan with
 2 inch high sides.  Line bottom of pan with waxed paper.  Dust with
 flour.  Using electric mixer, beat eggs and sugar in large bowl
 until thick, about 5 minutes.  Sift flour, cocoa powder, and baking
 powder over egg mixture; gently fold together.  Pour batter into
 pan.  Bake until tester inserted into center of cake comes out
 clean, about 25 minutes.  Turn out onto rack; peel off paper.
 Cool.
 Whisk 3 tablespoons cream and white chocolate in heavy small saucepan
 over very low heat until smooth.  Remove from heat.  Repeat with
 3 tablespoons cream and milk chocolate.  Cool.  Beat 10 tablespoons
 cream in large bowl until stiff peaks form. Fold half of whipped
 cream into each chocolate mixture.  Chill fifteen minutes.
 Mix juice and liqueur in small bowl.  Cut cake into three equal
 layers.  Transfer 1 layer to platter, cut side up.  Brush top with
 2 tablespoons orange mixture.  Spread milk chocolate mousse over.
 Repeat layering with one cake layer, remaining orange mixture, and
 white chocolate mousse.  Top with third cake layer, cut side down.
 Cover; chill until set, at least four hours.
 Whisk 1/3 cup cream, bittersweet chocolate, water, and espresso
 powder in heavy medium saucepan over low heat until smooth.  Drizzle
 over cake; smooth over tops and sides.  Chill until set, about 30
 minutes.  (Can be made 1 day ahead.  Let stand 1 hour before
 serving.)