Quadruple Chocolate Mousse Cheesecake

portuguesegirlcooks.com

Coral Moorhouse

subheading: Flourless Chocolate Cake- Bottom Layer:

6 tablespoons (85g) unsalted butter, cut into 6 pieces

7 ounces (198g) bittersweet chocolate, chopped fine (I used Callebaut)

1 teaspoon instant espresso powder

4 large eggs, separated

1 teaspoon vanilla

pinch of salt

⅓ cup packed (2 ⅓ ounces or 67g) dark brown sugar, with lumps removed

subheading: Cheesecake Layer- Second Layer:

5 ounces (142g) bittersweet chocolate, chopped

16 ounces (2 packages) cream cheese, room temperature

½ cup plus 2 tablespoons (125g) sugar

2 tablespoons (15g) unsweetened natural cocoa powder

2 large eggs

2 tablespoons (31g) sour cream

subheading: For the Mousse- Third Layer:

2 tablespoons (15g) dutch-processed cocoa powder

5 tablespoons (75ml) hot water

½ teaspoon instant espresso powder (optional)

7 ounces (198g) bittersweet chocolate-chopped fine

1 ½ cups (375ml) cold heavy cream

1 tablespoon (12.5g) sugar

⅛ teaspoon salt

subheading: Chocolate Ganache- Top Layer:

4.5 ounces(128g) bittersweet chocolate- chopped

½ cup (125ml) heavy cream

1 teaspoon pure vanilla extract

1 tablespoon (14g) unsalted butter, room temperature

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