A decadent way to start off the new year-Triple mousse gluten free cake!

As we're getting ready to usher in 2011 and all the new adventures and experiences, why not indulge a little and toast to some of the sweeter things in life with this devilish gluten free chocolate mousse cake?

Mousse mousse mousse gluten free cake (adapted from America's Test kitchen):


Bottom Layer:
6 Tbsp unsalted butter, cut into 1 Tbsp pieces
7 oz bittersweet chocolate chopped fine
3/4 tsp instant coffee
1 1/2 tsp vanilla extract
4 large eggs, separated
pinch salt
1/3 c packed light brown sugar

1. Adjust oven rack to middle position and preheat oven to 325. Butter bottom and sides of 9 1/2 in springform pan. Melt butter, chocolate, and espresso powder in heat proof bowl set over saucepan filled with simmering water. Remove from heat and cool mixture slightly (about 5 min). Whisk in vanilla and egg yolks and set aside.
2. Beat egg whites and salt at med speed until frothy (30 sec). Add half of the brown sugar and beat until combined, about 15 sec. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 min longer. Fold one third of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites until no white streaks are seen. Carefully pour batter into prepared pan and smooth top.
3. Bake until cake risen, firm around edges, and center set but still soft, 13 to 18 minutes. Transfer to wire rack and cool completely (about an hour). Cake will collapse as it cools.

Middle layer:
2 Tbsp cocoa powder
5 Tbsp hot water
7oz bittersweet chocolate, chopped
1 1/2 cup cold cream
1/3 cup granulated sugar
1/8 tsp salt

1. Combine cocoa powder and hot water in small bowl and set aside. Melt chocolate in large heatproof bowl set over saucepan of simmering water, stir until smooth. Remove from heat and cool 2 to 5 min.
2. Whip cream, granulated sugar, and salt at medium speed for 30 sec, then increase speed and whisk until peaks form; 15 to 60 sec longer.
3. Whisk cocoa powder mixture into melted chocolate until smooth. Fold 1/3 whipped cream into chocolate mixture to lighten. Fold remaining whipped cream until no white streaks remain. 
4. Spoon mousse over bottom layer in springform pan and wipe inside edge with paper towel to remove any drips. Refrigerate at least 15 min while making last layer.

Top layer:
3/4 tsp powdered gelatin
1 Tbsp water
6 oz white choc chips
1 1/2 cup heavy cream

1. Sprinkle gelatin over water in small bowl and let stand at least 5 min. Place white choc in medium bowl. Bring 1/2 c cream to simmer in small saucepan over medium-high heat. Remove from heat, add gelatin mixture and stir until dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 sec. Cool to room temp. Mixture will thicken.
2. Whip remaining cup of cream at medium speed until begins to thicken (30 sec); increase speed to high and whip until soft peaks form (15 to 60 sec). Fold 1/3 whipped cream into white chocolate mixture to lighten and then fold in remaining cream until no white streaks remain. Spoon white chocolate mousse on top of middle layer and chill in refrigerator at least 2.5 hours

For chocolate curls:
1. Warm block of bittersweet chocolate in the microwave (roughly 20 sec) and use veggie peeler or sharp knife to make shavings