1.   You will make three slightly different batches of the Chocolate Truffle Recipe: Step 1 is to make the flourless chocolate cake. Step 2 is to make the Mocha Mousse layer. Step 3 is OPTIONAL: if you do not want to make the mirror glaze sprinkle the top with a fine layer of powdered Dutch chocolate cocoa

Flourless Chocolate Cake

2.   Preheat the oven to 180 C or 350 F

3.   Line a 20 cm or 8 inch spring form pan with parchment (bottom and sides). Take a long sheet of aluminum foil, fold in half and then wrap the exterior of the spring form pan to create a water seal for the pan. You will also need a shallow wide pan that the will have room for the spring form pan and a surrounding water bath (about 1/3 of the way up the side of the spring form pan)

4.   Place a small pot with about 2.5 cm or 1 inch of water over medium heat. Bring water to a simmer and reduce heat to low

5.   In a medium bowl (which will fit over a small pot of boiling water) add all the chocolate truffle ingredients. Place bowl over the pot with heated water. Stir as the ingredients melt and combine. It may take several minutes for the mixture to come to a smooth creamy mixture. Test chocolate to ensure the sugar has dissolved. Then remove from heat and set aside for a moment

6.   Into two separate mixing bowls, separate the yolks and whites

7.   When the chocolate has cooled slightly, add one egg yolk at a time and stir into chocolate before adding the next. Repeat until all the yolks have been added

8.   To the egg whites bowl add the lemon juice (or sub with white vinegar) and whip at high speed to the firm peaks stage.

9.   Add about 1 cup of whipped egg whites to chocolate mixture. Stir briskly to combine. Then add about half of the chocolate mixture to the egg whites or half of the egg whites to the chocolate bowl and fold to combine. Scrape the bottom to ensure all the ingredients have been combined. Repeat with the rest of the ingredients. Do not break the egg white foam

10.   Pour batter into the spring form pan. Place the pan into the water bath and bake in the middle position for 20 -25 minutes. Test with toothpick and remove from oven when done

11.   Remove from water bath pot. Place on cooling rack and let cake cool completely in the pan before removing the sides and parchment

Mocha Mousse Layer

12.   Make the Mocha Base by adding all the ingredients, except the 220 g whipping cream, gelatin and water, to a medium bowl. Place the bowl over a small saucepan with simmering water, over low heat (a bain-marie). Stir as the ingredients melt

13.   Meanwhile, dissolve the gelatin in the water and let the gelatin swell. When the mocha ingredients have melted and you have removed the bowl from the pot, turn off the element and place the glass with the gelatin into the hot water until the gelatin is clear and liquid

14.   Pour the gelatin into the mocha bowl and mix well. Let the bowl with the mocha mixture cool completely to room temperature

15.   Whip the first 220 g of whipping cream until stiff peaks form. Add to mocha mixture and fold together until well combined

16.   Pour Mocha mixture over the flourless chocolate cake (in the spring form pan). Refrigerate for about 20 minutes before garnishing with the mirror chocolate glaze or powder

17.   Refrigerate for about 4 to 6 hours or overnight.

OPTIONAL: Chocolate Mirror Glaze

18.   Make the Mirror Chocolate Glaze Base by adding all the ingredient (Chocolate Truffle Recipe), except the gelatin and water, to a medium bowl and place the bowl over small saucepan with simmering water, over low heat ( a bain-marie). Stir as the ingredients melt

19.   Meanwhile, dissolve the gelatin in the water and let gelatin swell. When the Mirror Glaze ingredients have melted and you have removed the bowl form the pot, turn off the element and place the glass with the gelatin into the hot water until the gelatin is clear and liquid

20.   Pour the gelatin into the melted Chocolate Mirror Glaze bowl and mix well. Pour into a large measuring cup. Let the Chocolate Mirror glaze mixture cool slightly so that when you place your hands on the outside of the cup it feels warm

21.   Pour the warm glaze over the cake, starting on the edges, to allow the liquid to run down the sides. Pour into the center, allowing the extra also to pour down the side. Spot touch up the sides with the glaze as needed

22.   Let cool at room temperature. Serve by cutting the slices with a warmed knife. Enjoy!