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Print this Recipe    Chocolate Mousse 05

White and Milk Chocolate Mousse Cake
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.)

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