Chocolate Mousse Cake

For the Chocolate Lover. Tons of calories, worth every one. Make this for guests or plan on giving 1/2 away. It's too much for one family. Whenever I have served this, people close their eyes after the first bite and chew very slowly, as if their tastebuds demand full attention. It's so good. But it should be, there's no flour in this cake.

Cake:
1/2 lbs. unsalted butter
8 oz. semisweet chocolate, broken into 1/2 oz. pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites

Melt 2 Tbls. of the butter. Brush 3 round 9 inch cake pans. Line with parchment paper, then butter again.

Preheat oven to 325.

Melt remaining butter and chocolate on low heat, stirring constantly.

In large bowl, whip egg yolks and sugar on high until slightly thick and lemon colored, about 4 minutes. Scrape down sides, beat 2 minutes more.

Whisk 4 egg whites until stiff, but not dry.

Fold melted chocolate into egg yolk mixture. Then fold in egg whites. Divide batter evenly between the 3 pans. Cook at 325 for 25-30 mintues until toothpick near center comes out clean. Allow to cool in pans 15 minutes. (Durring baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven. Then invert, remove parchment paper and cool on cooling racks in fridge for 30 min.

Filling:
8 oz. semisweet chocolate, broken into 1/2 oz. pieces
2 1/2 cups heavy cream
2 Tbls. granulated sugar

Melt chocolate on low in heavy bottomed saucepan, stirring constantly. Combine cream and sugar. Whip on high until soft peaks form. Use hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add chocolate mixture back to the whipped cream and fold until smooth.

Ganache:

1 cup heavy cream
1 Tbls. unsalted butter
12 oz. semisweet chocolate, cut into 1/2 oz. pieces

Heat the cream and butter in pan to boiling. Place the chocolate in a bowl. Once cream boils pour over the chocolate and let stand 5 minutes. Stir untill smooth. Let stand at room temperature until ready to assemble cake.

Assemble:
Spread half filling on one cake circle. Top with 2nd cake. Spread other half on. Top with 3rd cake. Chill 2 hours. Coat sides and top wtih room temperature ganache. If desired, coat sides of cake with grated chocolate, cookie crumbs or chopped nuts.